Grilled Skirt Steak and Charred Broccoli with Fresh Cilantro Salsa

Rinse the rice blend under cold water until the water runs clear. Cook according to package instructions until tender and fluffy.

Preheat your grill or heavy cast-iron skillet to high heat. Rub the skirt steak lightly with a touch of oil and season generously with salt and pepper.

Sear the steak for 3-4 minutes per side, until a deep brown crust forms; it should be medium-rare to medium. Remove from heat and let it rest on a cutting board for at least 8 minutes.

Meanwhile, toss the broccoli florets in a bowl with a drizzle of olive oil, salt, and crushed garlic. Place on the hot grill or in a separate hot pan until tender-crisp and charred in spots, about 5-6 minutes.

Thinly slice the steak against the grain to ensure tenderness.

To plate, build a base of the warm rice blend. Arrange the charred broccoli and sliced skirt steak alongside. Top the steak generously with the fresh cilantro salsa to bring a bright, acidic pop that cuts through the richness of the beef. Garnish with a final drizzle of high-quality olive oil.