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A flat top meal

Steak, Potato and Broccoli Dinner Bowls

Potatoes get a head start in boiling water before they meet the flat top. Keep the sirloin whole until it has been checked and rested, then slice it over the browned vegetables.

Two bowls of sliced steak, browned potatoes and broccoli with mustard dressing
Makes
2 complete dinner bowls
Preparation
About 15 minutes
Cooking or chilling
About 30 to 45 minutes, plus at least 3 minutes resting
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Get everything ready

Ingredients

2 complete dinner bowls

What you need

Saucepan, flat top, sturdy spatula, appliance suitable cooking dome, clean board and food thermometer.

Time to cook

Method

  1. Parcook the potatoes

    Cover the potato pieces with water in a saucepan. Bring to a boil and simmer about 8 to 12 minutes until nearly tender. Drain and let the surface steam dry.

  2. Make a clean drizzle

    Mix the lemon juice, mustard and parsley. Heat the flat top to medium high according to its directions. Pat the sirloin dry and season with ¼ teaspoon salt and the pepper.

  3. Brown the vegetables

    Use 2 teaspoons oil for the potatoes and broccoli on a clean section of the flat top. Cook about 8 to 12 minutes, turning. Add the water around the broccoli and cover briefly with a cooking dome suitable for the appliance until the stems soften. Season with the remaining ¼ teaspoon salt.

  4. Cook the whole steak

    Oil another area with the remaining 1 teaspoon oil. Cook the steak about 4 to 7 minutes per side until the center reaches at least 145°F before removal. Keep raw meat juices separate from the vegetables.

  5. Rest and assemble

    Rest the steak on a clean board at least 3 minutes, then slice across the grain. Divide potatoes and broccoli into bowls, add the steak and spoon over the lemon mustard drizzle.

Before you make it

The potatoes need the saucepan

Do not put raw thick potato chunks on the flat top and expect the steak's cooking time to soften them.

Use separate zones

If the surface is too small for separate raw meat and vegetable areas, cook in stages using clean utensils. Do not crowd extra batches onto one surface.

Temperature comes first

USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

See the sirloin cut note and spatula and probe guidance.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.