Caramelized Rib-eye & Broccoli

Presented by Chef | Activist Timothy Groody

Serves 2

1 # rib-eye steak

2 T olive oil

4 asparagus spears blanched 10 seconds & cut in 3 to 4 pieces

½ cup broccoli florets blanched for 30 seconds

½ onion large dice or slice

2 cloves garlic sliced

¼ cup red wine

¼ cup chicken stock

salt and pepper

2 sprigs thyme

Season steak with salt & pepper.  In a hot pan sear steak in olive oil.  The pan should be hot enough to sear the steak.  The pan is too cold if liquid builds up.  Add onion.  Roast the steak on all sides even the fat side.  Add asparagus, broccoli, garlic and thyme.  If the steak is 1" thick it will be nicely caramelized and medium rare to medium in 6 – 8 minutes.  If you prefer the steak more cooked, remove and place in a new oven proof pan and finish in the oven at 350*.  Caramelize the vegetables.  Ad the red wine and reduce to syrup.  Add stock and reduce to thick.  If too thick add water.  Place the steak on a plate.  Pour the vegetables over the top.  You can slice the steak or serve it whole.  Enjoy!!!!!