4 tablespoons unsalted butter, softened
1 tablespoon minced sage
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 teaspoon lemon zest
1 garlic clove, finely grated
8 ounces (1 bunch) broccolini
8 ounces (4 medium) fingerling sweet potatoes, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper, to taste
Two 1-inch-thick (1½ pounds) boneless New York strip steaks
Preheat the broiler and line a sheet pan with foil. In a small bowl, mix the butter with the sage, thyme, rosemary, lemon zest and garlic until incorporated.
In a large bowl, toss the broccolini and sweet potatoes and with two-thirds of the butter mixture to coat. Season with salt and pepper, then spread in an even layer on the prepared sheet pan. Broil until lightly roasted, 5 minutes.
Meanwhile, season the steaks with salt and pepper, then rub the remaining butter on both sides.
Remove the pan from the oven and push the vegetables to one side. Cover the vegetables with foil to steam and place the steaks on the other half of the pan. Return to the broiler and cook, flipping once, until the steaks have reached an internal temperature of 125°, 3 to 4 minutes per side.
Remove the pan from the oven and transfer the steaks to a cutting board to rest for 5 minutes, then slice. Divide the vegetables between 2 plates and fan the steak out over them. Drizzle any pan juices over top, then serve.