Ingredients
Scale
- 1 lb ribeye steak, sliced into ½-inch strips
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup broccoli florets
- ½ cup cherry tomatoes, halved
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- ¼ tsp red pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Heat large skillet over medium-high heat with olive oil and 1 tbsp butter.
- Season steak with salt, pepper, paprika, and red pepper flakes. Sear 2–3 minutes per side until browned. Remove and set aside.
- Add remaining butter and garlic to skillet; sauté 30 seconds until fragrant.
- Add broccoli and tomatoes; cook 5–6 minutes, stirring occasionally until tender-crisp.
- Return steak to skillet, toss gently to coat in sauce, and cook 1 more minute.
- Garnish with parsley and serve immediately.
Notes
- For extra richness, add ¼ cup heavy cream or a splash of lemon juice at the end.
- Use boneless strip or sirloin if ribeye is unavailable.
- Steam broccoli separately if you prefer it crisper.
- Prep Time: 10 min
- Cook Time: 15 min
- Method: Stovetop skillet
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
