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

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 servings
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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 


  1. Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
  2. 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.
  3. 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.
  4. 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:

Yield: 2 cups
  1. 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.