serves 2 (adjust accordingly)
3/4 lb tender steak, such as rib-eye or filet mignon
Kosher salt & freshly ground black pepper
1 lb broccoli & stems, trimmed and peeled, stems sliced crosswise into 1/8 in coins, and tops cut into florets
1/3 c vinaigrette
1 c dried breadcrumbs
Season the steak heavily with salt & pepper. Let it sit for at least 10 minutes and up to 1 hour.
Heat a heavy medium skillet over high heat. Blot off any moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about 1/3 done.
Flip the steak and cook until rare or medium-rare. The timing depends totally on the thickness and texture of your steak; a 1-inch filet mignon will take about 10 minutes total to get to medium-rare. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.
Pile the broccoli florets and coins into the still-hot skillet, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.
Remove the pan from the heat, add 1/3 cup viniagrette, and toss to combine. Taste and adjust with more viniagrette, salt, or pepper.
Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.