Roasted Steak with Crispy Broccoli

It's fast, it's easy, and it's totally repurposable. Making extra tonight means a stress-free dinner tomorrow (steak sandwiches with fennel slaw, anyone?), a little strategy we call nextovers.

2 large heads broccoli (~ 2½ lbs total)
6 Tbsp. + ¾ cup extra-virgin olive oil
½ tsp. sea salt, divided
black pepper, freshly ground
½ cup shallot or red onion, finely chopped
¼ cup lime juice, freshly squeezed
3 (12 oz) sirloin, rib-eye, or New York strip steaks, boneless (~ 1¼" thick)
2 tsp. vegetable oil
1 cup fresh cilantro, finely chopped
2 Tbsp. capers, rinsed, coarsely chopped
½ jalapeño, finely chopped

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Place racks in upper and lower thirds of oven.

Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired.

Meanwhile, mix shallot, lime juice, and ½ tsp. salt in a small bowl. Set aside.

Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.

Mix cilantro, capers, jalapeño, and remaining ¾ cup olive oil into reserved shallot mixture. Reserve 1 steak and ¼ cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

Makes 4 servings.