Steak and chermoula with roasted vegetables and pesto
½ pound broccoli crowns
1 cup grape tomatoes
Two 6-ounce top sirloin steaks
Fresh flat-leaf parsley
Chermoula spice blend (coriander – cumin)
Basil-walnut pesto (basil – walnuts – baby arugula – fresh garlic – olive oil – salt)
Heat the oven to 400ºF.
Roast the vegetables
Cut the broccoli crowns into long florets.
On a sheet pan, toss the broccoli and tomatoes with 1 to 2 tablespoons oil. Season with salt and pepper and spread in an even layer. Roast until the broccoli is just tender and lightly charred and the tomato skins are starting to blister, 12 to 14 minutes.
While the broccoli and tomatoes roast, prepare the steaks.
Cook the steaks
Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.
While the steaks cook and rest, prepare the chermoula and dress the vegetables.
Make the chermoula and finish the vegetables
Strip the parsley leaves from the stems; coarsely chop the leaves.
Coarsely chop the cilantro.
Zest and juice the lime.
In a small bowl, stir together the parsley, cilantro, lime zest, 2 teaspoons lime juice, chermoula spice blend, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
In a medium bowl, toss the roasted vegetables with as much basil-walnut pesto as you like. Season to taste with salt and pepper.
Transfer the steaks and vegetables to individual plates. Top the steaks with the chermoula and serve with any remaining basil-walnut pesto.