Alfredo Steak Medallions and Broccoli

Servings: 2
Calories: 1057.1kcal/4422.9kJ (per serving)
Fat: 85.1g (per serving)
Carbs: 7.7g (per serving)
Protein: 65.3g (per serving)

About

Juicy steaks are cooked with a charred outside and broccoli florets pan-roasted to a golden brown. Next is a bed of scratch-made alfredo sauce with a little black pepper and parmesan. This is the perfect combo of thick, creamy sauce and a meaty entree. You have all the best parts of alfredo pasta!

Ingredients

2 teaspoon olive oil
12 ounce beef steak, rib eye, visible fat eaten
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon chili powder
5 ounce broccoli frozen unprepared
2 tablespoon unsalted butter
¾ cup heavy cream
⅛ teaspoon black pepper, ground
¾ cup, shredded parmesan cheese

Instructions

Place one teaspoon of olive oil in a pan per serving. Place a 6oz steak in each portion of oil. Season the tops of the steaks with the salt, pepper, onion powder, garlic powder, and chili powder.
Cook the steaks on medium-high heat to your liking of doneness. For this recipe, medium would be the most enjoyable temperature (5-6minutes per side). When you flip the steaks, toss in THAWED chopped broccoli florets.
Cook the broccoli in the bare spaces of the pan while the steaks finish on their other side. The broccoli should become tender with a golden char all over.
Transfer the cooked broccoli to a clean bowl and set the steaks on a cutting board to rest. Once rested, slice the steaks into strips/medallions for later.
You may choose to begin this next step with a clean pan or return your original pan to the stove. Melt the butter in the pan over low heat and whisk in the heavy cream and pepper. When the cream is hot, whisk in the parmesan cheese until it is all melted.
Return the steak and broccoli to the pan of alfredo sauce. Bring up the heat until the sauce gently bubbles. Allow the sauce to reduce around the steak and broccoli until thick and all ingredients are hot.