Bistecca alla Fiorentina Style Grilled Sirloin with Charred Broccolini and Lemon-Scented Quinoa

Remove the sirloin from the refrigerator 30 minutes before cooking. Pat the steak dry with paper towels and season liberally with flaky sea salt and cracked black pepper.

Prepare a charcoal grill or cast iron grill pan over high heat. Once smoking, place the steak on the grates. Sear for 4-5 minutes per side for a perfect medium-rare (130 deg F internal). Let the steak rest on a cutting board for at least 10 minutes to allow juices to redistribute.

While the steak rests, toss the broccoli florets with half the olive oil and a pinch of salt. Place directly on the grill grates until charred and tender, about 5-6 minutes.

In a small bowl, whisk the remaining olive oil with the fresh lemon juice, zest, and a touch of salt. Fold this dressing into the warm, cooked quinoa.

To plate, slice the rested sirloin against the grain into thick ribbons. Arrange alongside the fluffy lemon-quinoa and charred broccolini. Drizzle any remaining resting juices over the meat and finish with a final squeeze of lemon.