1 lb. steak
1 lb. broccoli florets
1 medium red onion, cut into wedges
1/4 c. chopped fresh parsley
3 T. red wine vinegar
Chopped fresh oregano
1 T. rinsed capers
1/4 t. red pepper flakes
Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.
Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.
Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.
Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.
Continue cooking the vegetables until they are tender and lightly charred.
Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.