Montreal Steak with Roasted Tomatoes and Broccoli

A hot pan and Montreal Steak Salt give this steak dinner a bold savoury crust. Cherry tomatoes and tenderstem broccoli roast while you cook the steaks, and a quick garlic butter finishes the pan. The recipe is written for intact whole-cut steaks; follow the pack if yours gives different cooking instructions.

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Serves: 2 · Prep: 10 mins · Cook: 20 mins + 5 mins resting

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Ingredients

Steak and vegetables

• 2 intact whole-cut sirloin or ribeye steaks (250 g each, about 2.5 cm thick)
• 8 g Spice Cartel Montreal Steak Salt
• 250 g cherry tomatoes
• 300 g tenderstem broccoli
• 1 tbsp rapeseed oil, divided

Garlic butter

• 25 g butter
• 1 small garlic clove, finely grated
• 1 tbsp chopped parsley

Method

1. Roast the vegetables. Heat the oven to 220°C conventional / 200°C fan. Toss the tomatoes and broccoli with 2 teaspoons of the oil on a baking tray. Roast for 15–20 minutes until the broccoli is tender and the tomatoes begin to split.
2. Season and sear. Pat the steaks dry and rub with the remaining teaspoon of oil and the Montreal Steak Salt. Heat a heavy frying pan over a medium-high heat. Sear for about 3–4 minutes on each side, and use tongs to sear every edge. Adjust the cooking time for thickness and your preferred doneness.
3. Finish with butter. Lower the heat, add the butter and garlic, and spoon the melted butter over the steaks for about 1 minute. Stir in the parsley.
4. Rest and serve. Transfer the steaks to a warm plate and rest for 5 minutes. Slice across the grain and serve with the roasted vegetables and the pan butter.

Serving ideas and cooking tips

• The seasoning contains salt, so taste before adding any extra to the vegetables or finished dish.
• Only intact whole-cut beef steaks can be served pink after all outside surfaces have been thoroughly seared. Follow the pack instructions for tenderised, formed or other steaks.
• If the vegetables finish early, keep them warm while the steaks rest.

Ready to cook? Buy Spice Cartel Montreal Steak Salt and keep the recipe card handy in the kitchen.