2 sirloin steaks, about an inch thick
Olive oil
salt and pepper, to taste
1 head of broccoli, florets cut and stalk peeled and sliced
2-3 carrots, peeled and sliced
For the sauce (thanks to Julia's Kitchen Wisdom):
1 tbs Dijon mustard
2 1/2 tbs prepared horseradish
1/4 cup sour cream
salt and pepper
Take the steaks out of the refrigerator about a half hour before you expect to cook them, remove the package, pat them dry, and season generously with salt and pepper. While you're waiting for the steaks to loose their chill, peel and chop your vegetables, and set them in a pot with 1/2 inch of water. Make your sauce: mix the Dijon, the horseradish, and the sour cream, just seasoning it to taste. Refrigerate the sauce until you're ready to serve. After the half hour, heat your frying pan over medium-high heat until a drop of water dripped on it boils instantly. Wait until the water has evaporated, and add a tablespoon or so of olive oil. Now add the meat, and don't touch it for 4-5 minutes. When the bottom side is golden brown, turn the steaks over. Cook for an additional 4-5 minutes, (this will get you medium-rare) or until cooked to your liking. While you let the meat rest for about 7 minutes, cook the vegetables. When they have cooked (I like mine just past crisp-tender), drain the vegetables, season them to taste, and serve. Make sure you have enough sauce: it's great on both the meat and the vegetables. Enjoy!