Rib Eye with Slow Roasted Fennel and Steamed Broccolini
Ingredients
- 2 medium fennel bulbs, quartered
- 5 garlic cloves smashed, divided
- 2 tablespoons olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 12–14-oz. boneless rib-eye steak, about 1¼” thick
- 4 sprigs thyme
- 1 tablespoon unsalted butter
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- ¾ pound broccolini
- 1 lemon, zested, halved
- 1 teaspoon crushed red pepper flakes
Instructions
Rib Eye with Slow-Roasted Fennel and Steamed Broccolini serves 2 original recipe by Bon Appetit.
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