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Healthy Reverse-Sear Sirloin Recipe with Charred Broccolini and Lemon Anchovy Butter for Easy Gourmet Meals

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A quick and easy reverse-sear sirloin steak paired with charred broccolini and a zesty lemon anchovy butter, delivering a healthy yet gourmet meal perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1.5 to 2 pounds sirloin steak, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (preferably Colavita)
  • 1 bunch broccolini, ends trimmed
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)
  • Salt, to taste
  • 4 tablespoons unsalted butter, softened (preferably Plugrá)
  • 1 teaspoon anchovy paste (or finely minced anchovy fillets)
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • Freshly ground black pepper, to taste

Instructions

  1. Take the sirloin out of the fridge about 30 minutes before cooking to come to room temperature. Pat it dry with paper towels, then generously season both sides with salt and black pepper.
  2. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet and set the steak on top. Insert your meat thermometer probe into the thickest part of the steak.
  3. Place the sirloin in the oven and cook until it reaches an internal temperature of 120°F (49°C) for medium-rare, about 20–30 minutes depending on thickness.
  4. While the steak is in the oven, combine softened butter, anchovy paste, lemon zest, lemon juice, minced garlic, and a pinch of black pepper in a bowl. Mix well until smooth and set aside at room temperature.
  5. Toss broccolini with olive oil, salt, and red pepper flakes if using. When the steak is nearly done, heat your skillet over medium-high heat. Add broccolini and cook, stirring occasionally, until charred and tender, about 5–7 minutes. Remove and keep warm.
  6. Remove steak from oven once it hits 120°F (49°C). Increase skillet heat to high and add olive oil. Sear the sirloin for 1–2 minutes on each side until a deep brown crust forms, including the edges. The steak will finish cooking during this step to about 130°F (54°C).
  7. Transfer steak to a cutting board and let it rest for 5–10 minutes to redistribute juices. Slice against the grain and serve with charred broccolini topped with dollops of the lemon anchovy butter.

Notes

Pat the steak dry before seasoning to ensure a good crust. Use a meat thermometer to achieve perfect doneness. Do not overcrowd the pan when searing. Let the steak rest for 5-10 minutes before slicing to retain juices. The lemon anchovy butter can be made ahead and kept refrigerated; bring to room temperature before serving. For dairy-free, substitute butter with vegan margarine or olive oil and omit anchovy paste if desired.

Nutrition

Keywords: reverse-sear, sirloin steak, broccolini, lemon anchovy butter, healthy steak recipe, easy gourmet meals, quick steak dinner

Find it online: https://merrymorsel.com/healthy-reverse-sear-sirloin-recipe-with-charred-broccolini-and-lemon-anchovy-butter-for-easy-gourmet-meals/