New York Strip Steak with Tahini Roast Broccoli

This is a super simple dinner that comes together in under 30 minutes, and it happens to be both gluten and diary free. The tahini dressing adds so much to the flavor of the roast broccoli, and it keeps really well in the fridge for over a week! You won't use all of it for the broccoli (unless you decide to roast a lot more than 1 bunch!), but you can use it as a dipping sauce for the steak, a vegan caesar salad dressing, or toss it with different kinds of vegetables to roast (sweet potato and red onion would be delicious!).

You'll start by making the tahini dressing, which I coat the broccoli with before roasting it. You'll put the broccoli in the oven to start roasting while you start the steak. The NY Strip Steak gets seared in a hot cast iron pan for 2 minutes, flipped over, then you transfer the pan to the oven to finish cooking for 10 minutes. Both the broccoli and the steak finish roasting in the oven at the same time.

The key with the steak is to let it rest for at least 5 minutes, up to 10 minutes, once you take it out of the oven. You have to remove it from the pan to a cutting board, otherwise the hot pan will keep cooking the steak and it will be overcooked. This recipe yields a medium / medium rare steak if you have a NY Strip that's ~1/5-2 inches thick. If your steak is really thick, you might need to add 1 minute to searing and 1 minute in the oven, or keep the same time suggested in the recipe if you want it a little more medium rare. You can of course use a meat thermometer and cook it to your liking, but this is the method I prefer for people who don't have a meat thermometer.

I find that 1 big NY Strip steak (12-16 oz) is plenty for two people with a side like this, but if you have a hungrier group feel free to cook 2 steaks instead - the cook time doesn't change as long as you can fit both steaks in your cast iron pan.

Serves 2 for dinner.