Grilled Skirt Steaks with Hawaiian-Style Teriyaki Glaze and Grilled Broccoli

Total Time:
1 hr
20 min
10 min
30 min

4 servings

  • 3 tablespoons grapeseed oil
  • Two 3-pound skirt steaks, trimmed of excess fat
  • Kosher salt
  • 3 large spears broccoli
  • Hawaiian-Style Teriyaki Glaze, recipe follows
  • Sesame seeds, toasted, for garnish
  • Cilantro sprigs, for garnish
  • Hawaiian-Style Teriyaki Glaze:
  • 2 cups pineapple juice
  • 2 cups low-sodium soy sauce
  • 1 cup roughly chopped scallions
  • 1/2 cup plus 2 tablespoons light brown sugar
  • 1/4 cup peeled and finely chopped fresh ginger
  • 4 teaspoons finely chopped garlic
  • 4 teaspoons dark sesame oil
  • Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.

  • Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.

  • Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.

  • Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.

Hawaiian-Style Teriyaki Glaze:
  • Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.

  • Yield: 2 cups

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