Bavette Steak & Pineapple-Soy Broccoli

• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring constantly, until fragrant, 15-30 seconds.

• Stir in rice until coated in oil, 30-60 seconds.

• Add 1¼ cups water (2¼ cups for 4) and bring to a boil over high heat. Cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

• Keep covered off heat until ready to serve.

Add rice and continue stirring, until rice is evenly coated in oil and grains become almost translucent with a white center, another 30-60 seconds.

Add 1¼ cups water (2¼ cups for 4 servings) and increase heat to high. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.

• While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper.

• Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).

• Turn off heat; transfer pork to one side of a foil-lined baking sheet. Wipe out pan.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).

Turn off heat; transfer pork to one side of prepared baking sheet.

• Add broccoli to opposite side of baking sheet from pork; toss with a large drizzle of oil, salt, and pepper.

• Roast on top rack until broccoli is slightly softened and pork is cooked through, 10-12 minutes. 

• Remove sheet from oven; carefully transfer pork to a cutting board to rest. (Leave broccoli on the sheet! it will finish cooking in the next step.)

Roast on top rack until broccoli is partially softened and pork is cooked through, 10-12 minutes (the broccoli will continue cooking in the following step).

Remove from oven; transfer pork to a cutting board to rest (broccoli can remain on the sheet; it will finish cooking in following step). Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-5 minutes.

• Add pineapple with juice, chili sauce, half the soy sauce, ¼ cup water, and 1 TBSP butter (all the soy sauce, ⅓ cup water, and 2 TBSP butter for 4 servings). Cook, stirring occasionally, until onion is softened and sauce has thickened, 2-4 minutes.

• Stir in broccoli until cooked through, 1-2 minutes.

Add pineapple and its juice, 1/4 cup water, half the soy sauce, chili sauce, and 1 TBSP butter (1/3 cup water, all the soy sauce, and 2 TBSP butter for 4). Cook, stirring occasionally, until onions have softened and sauce has thickened, another 2-4 minutes.

Add broccoli to onion mixture and stir to combine. Season to taste with salt and pepper. TIP: If sauce has cooled at this point, add 2 TBSP water and bring to simmer with broccoli until sauce has thickened again.

• Place ginger, ¼ cup sugar, ¼ cup water, and a pinch of salt in a microwave-safe mug. (For 4 servings, divide ginger between two mugs; use ¼ cup sugar and ¼ cup water in each mug.) Microwave 60 seconds; stir until sugar has dissolved.

• Divide mint leaves between glasses; muddle with a wooden spoon.

• Add 1 cup water to each glass; stir in as much ginger syrup (straining first) and lime juice as you like. Add ice.

Add ice and 8oz water to each glass; stir in as much ginger syrup (strained first!) and lime juice as you like. TIP: Try with seltzer or adding a splash of your favorite spirit!