Sunday dinner this week we kept simple — we had some leftover pasta from the day before, so we just added steak and broccoli. About 20-25 minutes of cooking time, and the kids (mostly Kavi) did almost all of it, with instruction / supervision.
First we got the water boiling for the broccoli, which we were going to boil this time. (Sometimes we steam it, sometimes we roast it. Broccoli happens a lot around here, as it’s the only green vegetable both kids will reliably eat.) The pot was heavy enough that Kavi had a little trouble moving it over — got to get that girl doing more household and yard work, build up some arm muscles! She plays soccer, but that is not helping her arms any. 
Kavi really loves steak, so she was pretty excited to learn how easy it was to make for herself. Rinse, pat dry with paper towels, season with salt and pepper (the kids love using the grinders), add a bit of oil. Get the grill pan really hot (toss some water on to make sure it’s sizzling, which is always fun). Put steak on pan and set timer for 3-4 minutes (depending on how thick your steak is; we were doing NY strip, so went with 4).
Check on the water for the broccoli — boiling yet? Almost. We’d already cut it up a few days before (leftover for serving with dip at a party), so that bit was taken care of. We put some dishes away, clearing the dishwasher for later use.
Okay, water at a full rolling boil, plenty of bubbles, in goes the broccoli, careful not to splash yourself with boiling water.
There goes the timer for the steaks — flip them! Don’t mess with them otherwise! Set another timer for 3 minutes. I showed Kavi how you can press a finger into the pad at the base of your thumb to remind yourself of the right level of squishiness for steak doneness — medium rare is what we all like. We pressed a finger in the steak to test — still too soft. Empty some more dishes from the dishwasher.
We were a little tight on time here, because broccoli and steak were finishing at about the same time — the broccoli got *slightly* overcooked as a result. Not enough to be mushy though, which was good, because the kids won’t eat it then! It’s hard to manage the timings perfectly when you’re also trying to teach two kids.
Timer goes off, steak on the cutting board, add a bit more salt and pepper, leave it to rest. (Important — if you cut it now, the juices will just flow out; messy, and less tasty steak resulting).
Drain the broccoli. This bit, I did for them, because the pot was borderline too heavy for Kavi to lift. I told her she could just take them out with a spatula instead; if I’d had one nearby, I would’ve had her do that, but I didn’t — poor planning on my part! Next time. I also warned them to be careful with the steam when pouring out the broccoli into the colander — you can burn your face or hands pretty easily. No good.
Broccoli back in the pot, and now Anand and Kevin have finished the dishwasher, heated up the leftover pasta, and are off setting the table and lighting the candles while we finish up. Kavi adds several pats of butter to the broccoli and gently stirs; we could’ve added some salt too, but with salted butter, didn’t feel we needed it. The sweetness of the broccoli was coming through nicely.
Then slicing the steak, making it pretty with a few of Daddy’s favorite kumato tomatoes, and off to eat.
It was very satisfying teaching her how to do this at age 12. I basically didn’t learn to cook ’til college; I feel like they’re getting a big advantange in life here! Happy parenting.