Vic’s Tricks To…Sherry Steak W/ Charred Broccoli & Scallion Sauce

I love cooking with wine.

OK, well I love booze of all kinds, but cooking with wine just adds this next level of flavor dimension that I am so totally here for.

Now, if you know me, you know I completely make shit up as I go along.

But, I’m pretty sure a good rule of thumb in terms of cooking with wines is:

Vic Trick: Cook with the same wine you’d drink with the dish.

i.e. red wine with a steak, white with a fish or chicken, etc…

But, one of the more underrated wines IMO is sherry.

Sherry has this incredible tartness to it, while still being so full of bold rich flavors like you’d find in a cabernet.

So one night, when I was feelin a little extra fancy (probably had one too many – although that could go either way in terms of class-level), I created this little ditty.

I hope you enjoy!

OK first start with my fave topic: meat.

You can use honestly any steak you want, but I think a flank or skirt steak here is just a real dream come true. You’ll see I used flank in this example.

Next, the marinade – shocker, I used my tried and true steak marinade:

– 1/2 cup of soy sauce

Vic Trick: I’ve said it before, but the lemon juice is super critical here as the acid will help tenderize the meat before we sear it in the pan. This will keep it from being super chewy, even at a rare/medium rare.

Let it chill in the marinade for like 4 hours minimum, ideally overnight.

Still haven’t even mentioned the best part about this meal:

IT’S A ONE PAN MEAL BABY LFG!!!!

I used my big Lodge cast iron (shocker), but any nice heavy pan will do.

First thing we’ll do is cook the steak to your desired temperature. Throw a little oil in the pan and sear on one side for about 7-8 minutes then flip and sear for the same on the other side to get to about a medium-rare.

Save the marinade – we’ll be using that later.

While the steak is cooking, slice up the broccoli and scallions.

I cut the broccoli so the stem was still mostly intact, but then I sliced them thinly vertically (see photo) – they ended up cooking and wilting nicely along with the scallions.

With scallions, the closer to the bulb (the white part), the sharper the taste. So, I cut the white portion up very thinly, while I sliced the green stems into long strips, similar in size to the broccoli.

Once the steak is cooked, take it and set it aside to rest.

Now it’s time for the main event:

SHERRY BABY

When you remove your steak, your pan is gonna have some burnt and crusty pieces.

THIS IS GOLD.

We want this alllllll up in our sauce. So, we deglaze the pan (which is just the fancy term for using a liquid to loosen up those crusty bits) with the sherry and the remaining marinade. I throw in some minced garlic at this point as well.

Once the wine cooks for a minute or so, add the broccoli and scallions right in and cook until the broccoli is tender, about 5 minutes. You’ll notice the wine start to thicken into a sauce during this time.

When the broccoli is just about done, slice the steak AGAINST THE GRAIN.

Vic Trick: If I have a skirt or flank steak, I cut it into pieces, with the grain, then its’ easier to cut slices against the grain from there.

Add the steak back into the pan and mix it with the sauce and BAM! You’re good to go!

You could serve this with rice or serve it with a little bread to sop up some of that sauce or just eat it as is like we did. Any way you slice it, it’s darn good.

Happy Eating!

Give it a try and rate this recipe!