Dinner
Pepper Jack Steak and Broccoli Rabe Skillet
Garlicky broccoli rabe and sweet pickled peppers sit under sliced steak and a layer of pepper Jack. A brief turn under the broiler melts the cheese, with lemon added just before serving.
- Yield
- 4 servings
- Cuisine
- American-inspired
Bring it to the table
Cook the steak before assembling
Sear the steak to temperature and let it rest while you cook the greens. Slice it across the grain and arrange it over the vegetables before adding the cheese.
At the table
Drizzle lemon juice over the vegetables after broiling and serve from the skillet, using oven mitts for the hot handle.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb boneless New York strip steak — patted dry
- kosher salt — to taste
- black pepper — freshly ground, to taste
- 1 tbsp olive oil — plus more as needed
- 3 cloves garlic — thinly sliced
- 1 bunch broccoli rabe — about 1 lb for the base batch, cut into 1–2-inch pieces
- 1/4 cup water
- 1/3 cup mild pickled Peppadew peppers — drained and thinly sliced
- 2 tsp lemon zest — finely grated
- 3 oz pepper Jack cheese — coarsely grated
- 1 tbsp lemon juice
A few useful notes.
Use a skillet that can safely go under your broiler.
Cook the steak to at least 145°F and rest it for at least 3 minutes before slicing. Timing depends on thickness and your pan.
The cooking plan
How to make Pepper Jack Steak and Broccoli Rabe Skillet.
Season the steak with salt and pepper and rub with the measured oil. Heat an ovenproof skillet over medium-high heat. Sear the steak, turning regularly, until browned and the center reaches at least 145°F. Start checking around 5–7 minutes and continue as needed. Move to a board and rest at least 3 minutes.
Keep the browned bits in the skillet and add oil if needed to give about 2 tablespoons fat for the base batch. Lower the heat to medium. Stir the garlic for about 1 minute, until golden.
Add the broccoli rabe, season with salt and pepper and toss for about 3 minutes, until slightly wilted. Add the water and cook about 3 minutes more, until the liquid evaporates and the greens are tender. Remove from the heat and stir in the pickled peppers and lemon zest.
Heat the broiler. Slice the rested steak across the grain into thin pieces and arrange over the vegetables. Add any juices from the board and sprinkle the cheese over the steak.
Broil for about 3 minutes, watching closely, until the cheese melts and browns in spots. Drizzle the lemon juice over the vegetables and serve.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pepper Jack Steak and Broccoli Rabe Skillet
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Ingredients
- 1 lb boneless New York strip steak patted dry
kosher salt to taste- black pepper freshly ground, to taste
- 1 tbsp olive oil plus more as needed
- 3 cloves garlic thinly sliced
- 1 bunch broccoli rabe about 1 lb for the base batch, cut into 1–2-inch pieces
- ¼ cup water
- ⅓ cup mild pickled Peppadew peppers drained and thinly sliced
- 2 tsp lemon zest finely grated
- 3 oz pepper Jack cheese coarsely grated
- 1 tbsp lemon juice
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Season the steak with salt and pepper and rub with the measured oil. Heat an ovenproof skillet over medium-high heat. Sear the steak, turning regularly, until browned and the center reaches at least 145°F. Start checking around 5–7 minutes and continue as needed. Move to a board and rest at least 3 minutes.
- Keep the browned bits in the skillet and add oil if needed to give about 2 tablespoons fat for the base batch. Lower the heat to medium. Stir the garlic for about 1 minute, until golden.
- Add the broccoli rabe, season with salt and pepper and toss for about 3 minutes, until slightly wilted. Add the water and cook about 3 minutes more, until the liquid evaporates and the greens are tender. Remove from the heat and stir in the pickled peppers and lemon zest.
- Heat the broiler. Slice the rested steak across the grain into thin pieces and arrange over the vegetables. Add any juices from the board and sprinkle the cheese over the steak.
- Broil for about 3 minutes, watching closely, until the cheese melts and browns in spots. Drizzle the lemon juice over the vegetables and serve.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
When do I slice the steak?
After it reaches temperature and rests for at least 3 minutes, slice across the grain before arranging it over the greens.
When is the lemon juice added?
Drizzle it over the vegetables after the cheese has melted under the broiler.
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