2 heads broccoli, chopped into small florets (about 4 cups worth)
Olive oil
Red pepper flakes
Salt & pepper, to taste
Steak:
300 g strip steak
Salt & pepper
1 Tbsp butter
400 g penne pasta
1 Tbsp butter
1/2 cup milk
100 to 200 g blue cheese, crumbled*
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp chopped parsley, plus extra for garnish
Parmesan cheese, grated (optional)
Instructions
Preheat oven to 400°F. Line a baking tray with aluminum foil. Lay the broccoli florets on the foil and drizzle with a bit of olive oil, red pepper flakes, salt, and pepper. Toss to coat. Roast in the oven for 15-20 minutes, stirring once, until broccoli is cooked through and slightly charred. Set aside.
To make the steak: Season the steak with salt and pepper. Heat butter in a skillet over medium heat, and cook, about 3 minutes per side, until desired doneness. If the steaks are quite thick, you’ll have to cook them for a few minutes longer. Remove steak from heat and tent with foil for 10 minutes, then slice (against the grain) into thin strips.
Meanwhile, bring a pot of generously salted water to a boil, and cook pasta according to package instructions. Drain, and reserve a bit of the pasta water. Keep pasta in the strainer as you make the sauce.
To make sauce: In the pot that had the pasta in it, heat the butter, milk, cheese, salt, and pepper, whisking constantly, until smooth. Add pasta back to the pot, and toss to coat. Stir in broccoli and parsley. If desired, add a splash of the reserved pasta water to thin out the sauce.
Divide pasta into bowls and top with sliced steak, a sprinkling of parsley, some extra blue cheese, and freshly grated Parmesan.