Garlic Steak and Broccoli Pasta

• flank steakpatted dry20 oz
• whole-wheat pasta.10 oz
• broccoli florets.12 oz
• mixed bell peppersthinly sliced1
• red onionthinly sliced1/2
• garlicminced2 clove
• grated parmesan.2 oz
• olive oil.8 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Thinly slice the mixed bell peppers and red onion, and mince the garlic. Cut the broccoli florets into bite-size pieces if needed.
2. 2Bring a large pot of water to a boil, salt it well, and cook the pasta until al dente, tasting two minutes before the package time. Reserve a small cup of the pasta water, then drain the pasta.
3. 3Do not rinse the flank steak. Pat it dry, season both sides with kosher salt and black pepper, and let it sit while the skillet heats. Heat a large skillet over medium-high heat with half of the olive oil, then sear the steak until deeply browned and the thickest part reads 145°F (63°C), about 4-6 minutes per side. Transfer it to a cutting board and let it rest at least 3 minutes. Wash the board, knife and your hands with soap and water before touching anything else.
4. 4Add the remaining olive oil to the skillet. Cook the peppers and onion until softened and lightly browned, about 4-6 minutes. Add the broccoli and cook until crisp-tender, about 3-5 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
5. 5Slice the rested steak thinly against the grain. Add the pasta and a splash of reserved pasta water to the skillet, tossing until glossy and hot, about 1-2 minutes. Stir in the Parmesan and taste for seasoning.
6. 6Divide the pasta and vegetables between plates and top with the sliced steak.