Rachael's Barbecue Bathed Steaks with Bakers and Broccoli

For the sauce, in a medium saucepan, heat olive oil and sauté onion and garlic until soft. Season with salt and add sundried tomato paste and the bay leaf. Add all the spices, light brown sugar, molasses, Worcestershire sauce, soy sauce, stock and tomato puree. Stir to combine and simmer for 15-20 minutes or until thickened.

For the potatoes, preheat oven to 425˚F. Scrub and dry the potatoes, then spray them with oil, season with salt and pepper and wrap with foil. Poke a few holes into the potatoes with tines of a fork. Roast to tender, 45-50 minutes.

Pat steaks dry and take the chill off them while a cast-iron skillet or large griddle heat over medium-high heat. Season the meat with salt and pepper.

In a small bowl, combine sour cream, herbs, garlic, salt and pepper.

Steam the broccolini or broccoli in a skillet with a little water, about ½ cup, covered, for 7-8 minutes, or roast the broccolini in oven at 450˚F for about 20 minutes to tender crisp. If steaming the vegetables, begin sautéing the shallot and chili in a tablespoon of oil, then add water and vegetable, cover the pan, turn heat to low, and steam. For oven, toss the vegetable with shallots and chili, season with salt and pepper, spray with oil, and roast to tender crisp.  

Cook steaks in 1 tablespoon olive oil, turning occasionally, about 8 minutes for medium-rare, 10 minutes for medium to medium-well. Cook 2 steaks at a time, if necessary, then return all the steaks to the pan. Pour the barbecue sauce over steaks, turn, and remove from heat.

Remove the foil from potatoes and cut them open. Top the roasted potatoes with a pat of butter, and top that with sour cream sauce and the scallions.

Serve steaks with potato and broccoli or broccolini alongside.