Grilled Skirt Steaks with Hawaiian-Style Teriyaki Glaze and Grilled Broccoli
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Active: 40 min
Ingredients
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
Directions
- 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.