Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not! Pickled peppers are the secret star of this dish, lending acidity and just the right amount of heat to an otherwise rich one-skillet meal. (Don’t throw out the pickled pepper liquid—it makes a great addition to a vinaigrette or Bloody Mary.) The steak should be pretty rare when you shingle it over the vegetables, but don’t worry: After a few minutes under the broiler, it will be perfectly cooked.
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lb. boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
Tbsp. extra-virgin olive oil, plus more
garlic cloves, thinly sliced
bunch broccoli rabe (about 1 lb.), cut into 1″–2″ pieces
cup thinly sliced drained Peppadew peppers in brine
tsp. finely grated lemon zest
oz. pepper Jack, coarsely grated
Tbsp. fresh lemon juice
Season steak all over with salt and pepper, then rub with 1 Tbsp. oil. Heat a dry large skillet, preferably cast iron, over medium-high. Cook steak, turning every minute or so and propping up on its fat cap to brown, until rare (an instant-read thermometer inserted into center should register 115°–120°), 5–7 minutes. Transfer to a plate.
Add more oil to fat remaining in pan to make 2 Tbsp. fat total (leave the crispy bits!). Reduce heat to medium; cook garlic, stirring often, until golden, about 1 minute. Add broccoli rabe, season with salt and pepper, and cook, tossing occasionally, until slightly wilted and crisp-tender, about 3 minutes. Add ¼ cup water and cook, stirring often, until liquid is cooked off and broccoli rabe is tender, about 3 minutes. Remove from heat and stir in pickled peppers and lemon zest. Season with salt and pepper.
Heat broiler. Slice steak ¼”–½” thick; shingle over vegetables in the center of skillet. Drizzle any juices on plate over vegetables. Scatter cheese over steak; broil until cheese is melted and browned in spots, about 3 minutes. Drizzle lemon juice over vegetables just before serving.