Steak with Spicy Broccoli

How to prepare steak with spicy broccoli

1. Remove the steak from the refrigerator and let it come to room temperature for 15 minutes.
2. Meanwhile, break the broccoli into florets. Sprinkle with salt, drizzle with a little oil and mix well. Arrange in a heat-resistant dish where they can sit in a single layer. Scatter the capers over the broccoli.
3. Roast the broccoli at 200°C (390°F) for 15-20 minutes (until cooked but slightly al dente).
   
4. Heat 2 tablespoons of oil in a wide pan and add the crushed garlic and finely chopped anchovy. Sauté briefly, about 1 minute, just until it smells fragrant.
5. Add the chili and fennel seeds crushed in a mortar and stir just until they blend into the oil.
6. Add the roasted broccoli and capers and sauté everything for another 2 minutes so the broccoli absorbs the aromatic oil. Check for salt, but the capers and anchovy are usually quite salty.
8. Remove the broccoli from the pan.
9. Heat a grill pan well (without oil), about 5 minutes over high heat. Place the steak in the pan and cook for 3 minutes per side (for medium-rare) until you get nice grill marks.
10. Remove to a wooden cutting board, let it rest for 1 minute, then slice thinly.
    
11. Arrange the beef on a platter and top with the spicy broccoli florets. I served it with basmati rice boiled only with salt.
    

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