Sirloin Steak with Bourbon Caramel Onion Glaze w/ Baked Potato and Broccoli w/ Crushed Almonds
Preheat oven to 420. Coat potatoes in olive oil, salt, and pepper. I like mine crusty with salt, but season to taste. Poke holes in top of potatoes with a fork and place on middle oven rack. Line bottom rack with foil to catch drippings. You can skip the foil, but be prepared to run around your house, sniffing the air, screaming, “What on EARTH is that SMELL?!?” every time anyone turns the oven on for the next month or so. Better to use the foil, probably. Set timer for one hour and fifteen minutes.
Coat steaks in olive oil, salt, and pepper, to taste. You can do this 24 hours before cooking, or up to one hour before cooking. Let rest at room temperature (if more than an hour, let steaks rest covered in the refrigerator).
Preheat a sauce pan on medium-low heat. Cut up one large head of broccoli and place in a sauce pan with 2tbsp butter, 2bsp crushed almonds, salt and pepper to taste.
Add 2tbsp butter and half a head of slivered onions to a cast iron skillet and heat on medium-high.
When the timer goes off, remove potatoes from the oven and set aside to cool. Turn the oven up to 500. Put steaks in skillet with 1tbsp butter and slivered onions. Cook for 6 minutes each side on medium heat, then remove cast iron skillet to oven. Cook for 3 to 6 minutes in the oven depending upon your desired done-ness. If you want it cooked more than that … well … I guess leave it in longer, weirdo.
Remove the steaks from the pan and deglaze with a tbsp of rye whiskey. I used Wild Turkey Rye 101, but, you know, use whatever straight rye whiskey you normally have laying around. Add a tsp of brown sugar, lower the heat, and reduce while steaks are resting, about five to seven minutes.
Slit the tops of the baked potatoes and push in on the ends of the potato to pop it open. You can soften, or mash the baked potato by squeezing the skin, if desired. If you feel weird massaging a hot potato, skip it. Place butter, sour cream, chopped green onions, salt and pepper to taste. Of course, you can add whatever you want to your baked potato. Bacon, ,cheese, anchovies … whatever. We didn’t, though.
During all this, I hope you’ve been keeping an eye on your broccoli. Go ahead and pull that off the heat and set aside whenever you think it’s done enough for you. Full disclosure, I did NOT pay attention to my broccoli. I burnt the shit out of it and I had to start all over.
Plate to your particular aesthetic desire and spoon bourbon glaze over steak and broccoli. Hit broccoli with grated parmesan cheese. You can put the sauce on the potato, too, if you’re a weirdo, and you want to ruin it. But if you are a weirdo, you already put anchovies on the damn thing, so have at it.
Sprinkle entire plate with fresh chopped parsley, and serve.
