Grilled steak teriyaki, shallots, broccoli rabe a tasty feast
Sweet complements bitter: That’s just one of the many reasons why teriyaki is a flavor Americans have grown to love. This steak needs no marinating, but be sure not to apply the glaze until the last few minutes on the grill to avoid burning/scorching.
The components can be cooked on a ridged stove-top griddle, preferably one that’s large enough to straddle two burners. Adjust the steak cooking time as needed.
Serve with cold sesame noodles or a seaweed salad.
Teriyaki-Glazed Steak
With Broccoli Rabe
1 teaspoon minced ginger 2 cloves garlic, minced 3 tablespoons soy sauce 5 tablespoons mirin (sweet rice wine) 1 tablespoon honey 1 pound broccoli rabe, trimmed 1 tablespoon toasted sesame oil Kosher salt Freshly ground black pepper 2 large shallots, peeled and halved 1 1/2 to 1 3/4 pounds boneless chuck steaks 1 teaspoon roasted sesame seeds
(optional)
Heat grill or a large grill pan to mediumhigh.
On the stove top, bring a large saucepan of water to a boil over high heat.
Combine the ginger, garlic, soy sauce, mirin and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, until reduced to about ¼ cup. Remove from the heat.
Add the broccoli rabe to the water; cook/blanch for 2 minutes, then drain in a colander and immediately drizzle with the oil. Season lightly with salt and pepper.
Season the shallots and steaks lightly with salt and pepper on both sides. Place the shallots, steaks and blanched broccoli rabe on the grill. Close the lid; cook the broccoli rabe for 4 minutes, then transfer to a platter. Sprinkle with the sesame seeds, if using.
Cook the shallots for about 6 minutes (lid closed), turning them over when you remove the broccoli rabe; the shallots should have some char. Transfer to a cutting board.
Close the lid and cook the steaks for 7 to 10 minutes (medium-rare), turning them over when you remove the shallots. During the last 3 minutes the meat is on the grill, brush it with the glaze on both sides. Transfer to a cutting board.
Cut the shallots into thin slices, if desired. Cut the steak on the diagonal, against the grain, into ¼-inch slices. Place shallots and steak on the platter or individual plates with the broccoli rabe. Serve warm.
Makes 4 servings.
Recipe adapted from Better Homes and Gardens Fresh Grilling: 200 Delicious Good-forYou Seasonal Recipes