Tender, seared steak slices tossed with bright, garlicky broccoli and nutty Parmesan, finished with lemon and fresh herbs for a savory, low-carb skillet meal.
Pan-Seared Steak with Garlicky Parmesan Broccoli
A one-skillet low‑carb dinner that pairs a deeply seared flank steak with bright, garlicky broccoli finished with lemon, Parmesan, and fresh herbs.
This is the kind of skillet dinner that feels special without requiring a fuss. The contrast is the point: a thin flank steak seared until it has a deep brown crust, then sliced and tossed with broccoli that’s been flash‑cooked in garlicky butter until just tender. The result is satisfyingly meaty, brightened by lemon and parsley, and rounded out by nutty Parmesan — all in about 30 minutes from the counter to the table.
A couple of small prep moves make a big difference. Pull the steak out 20–30 minutes before cooking and pat it very dry so it sears instead of steams; a hot 12‑inch cast‑iron skillet gives you that restaurant crust in just 3–4 minutes per side. Let the steak rest under foil while you cook the broccoli so the juices redistribute and the veg gets the pan time it needs without overcooking the meat.
When you wipe the skillet and soften garlic in butter and olive oil with a sprig of thyme, the aromatics coat every broccoli floret. Cook until the florets are bright green and tender‑crisp with some charred edges — that little browning is where the flavor lives. Finish by tossing everything with a squeeze of lemon, a shower of grated Parmesan, and a pinch of red pepper flakes for warmth.
This dish lends itself to leftovers and shortcuts: slice the rested steak ahead of time and rewarm gently in the skillet with the broccoli, or serve over a bed of cauliflower rice for an extra‑low‑carb plate. A final sprinkle of chopped parsley and an extra lemon wedge at the table keep the flavors fresh and lively.
Ingredients
How to Make Garlic Parmesan Broccoli Steak Skillet
- Remove the flank steak from the refrigerator 20–30 minutes before cooking and pat it very dry with paper towels; season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat a 12-inch cast-iron or heavy skillet over medium-high heat until shimmering; add 1 tbsp olive oil and when it’s hot sear the steak 3–4 minutes per side for medium-rare (adjust 1–2 minutes per side for thicker/thinner cuts) until a deep brown crust forms, then transfer to a cutting board and tent loosely with foil to rest 8–10 minutes.
- Wipe the skillet lightly if there is excessive char, then reduce heat to medium and add the remaining 1 tbsp olive oil and 2 tbsp butter; when the butter is melted and foaming, add the minced garlic and fresh thyme and cook, stirring, 30–45 seconds until fragrant (do not brown the garlic).
- Add the broccoli florets to the skillet, season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat in the garlic-butter; cook, stirring or shaking the pan, 6–8 minutes until the broccoli is bright green and tender-crisp with some charred edges.
- Halfway through cooking the broccoli, squeeze in the juice of half the lemon and sprinkle in the red pepper flakes; continue to cook until the broccoli reaches desired tenderness.
- Remove the skillet from heat and add the grated Parmesan and the lemon zest; toss thoroughly so the cheese melts into the butter and coats the broccoli. Taste and adjust seasoning.
- Slice the rested steak thinly across the grain into 1/4-inch slices, return the slices and any resting juices to the skillet, and gently toss with the broccoli to combine and warm the steak through (30–60 seconds).
- Sprinkle with chopped parsley, finish with an extra squeeze of lemon if desired, and serve immediately, dividing into 4 portions.
Recipe Card
Garlic Parmesan Broccoli Steak Skillet
Tender, seared steak slices tossed with bright, garlicky broccoli and nutty Parmesan, finished with lemon and fresh herbs for a savory, low-carb skillet meal.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Remove the flank steak from the refrigerator 20–30 minutes before cooking and pat it very dry with paper towels; season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat a 12-inch cast-iron or heavy skillet over medium-high heat until shimmering; add 1 tbsp olive oil and when it’s hot sear the steak 3–4 minutes per side for medium-rare (adjust 1–2 minutes per side for thicker/thinner cuts) until a deep brown crust forms, then transfer to a cutting board and tent loosely with foil to rest 8–10 minutes.
- Wipe the skillet lightly if there is excessive char, then reduce heat to medium and add the remaining 1 tbsp olive oil and 2 tbsp butter; when the butter is melted and foaming, add the minced garlic and fresh thyme and cook, stirring, 30–45 seconds until fragrant (do not brown the garlic).
- Add the broccoli florets to the skillet, season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat in the garlic-butter; cook, stirring or shaking the pan, 6–8 minutes until the broccoli is bright green and tender-crisp with some charred edges.
- Halfway through cooking the broccoli, squeeze in the juice of half the lemon and sprinkle in the red pepper flakes; continue to cook until the broccoli reaches desired tenderness.
- Remove the skillet from heat and add the grated Parmesan and the lemon zest; toss thoroughly so the cheese melts into the butter and coats the broccoli. Taste and adjust seasoning.
- Slice the rested steak thinly across the grain into 1/4-inch slices, return the slices and any resting juices to the skillet, and gently toss with the broccoli to combine and warm the steak through (30–60 seconds).
- Sprinkle with chopped parsley, finish with an extra squeeze of lemon if desired, and serve immediately, dividing into 4 portions.
Nutrition
- Carbohydrates
- 9
- Saturated Fat
- 12.5
- Sodium
- 990
- Fiber
- 3
- Unsaturated Fat
- 22.5
- Protein
- 50
- Fat
- 35
- Cholesterol
- 150
- Trans Fat
- 0.3
- Calories
- 555
- Sugar
- 2