September 25, 2015:
We are so excited to kickoff #holidaytabletalk. This holiday cooking season we will be sharing the best recipes from our All Star Chefs. As some are chasing the last remnants of summer we have a final recipe to bring the heat of the season to a close. Chef Brian Huston shared one of his staples: grilled steak & broccoli. This recipe is a perfect dish for dinner or to serve while rooting on your favorite football team this weekend. Enjoy!
Grilled Steak & Broccoli with an Asian flare
Steak marinade
- 1/4 cup star anise
- 1 Tablespoon black peppercorn
- 1 Tablespoon garlic
- 1 Tablespoon ginger
- 2 Tablespoons rice wine vinegar
- 1 cup mirin
- 3/4 cup soy sauce
- 2 cups olive oil
- Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
- Marinate steaks at least two hours ahead or overnight.
- Preheat oven to 350.
- Preheat charbroiler top to medium-high.
- Set a roasting rack in a roasting pan.
- Grill meat on charbroiler for two minutes on each side. Moving the meat 45 degrees after each minute to produce nice diamond grill marks. Place meat on roasting rack and transfer roasting rack to oven for 8-10 minutes or until center of meat registers about 125 degrees.
- Pull meat from oven and let rest for five minutes
Broccoli
- Remove the bottom inch off each head of broccoli. Quarter each head of broccoli.
- Blanch broccoli in boiling salted water (1 gallon of water to a cup of salt) for one minute and plunge in ice water until cold. Remove and dry.
- While meat is in oven, grill broccoli until lightly charred, about two minutes per cut side or until warmed through.
Chili garlic dressing
- 1/2 cup samba chili paste
- 1/4 cup honey
- 3 heads roasted garlic
- 3 shallots minced
- 4 anchovies
- 1 cup champagne vinegar
- 2 cups olive oil
- salt and pepper to taste
- Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
- Slice meat and serve with a wedge of broccoli topped with chili garlic dressing.
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