Lunch · Mexican · 10 min
Grilled Skirt Steak and Charred Broccoli with Fresh Cilantro Salsa
- Calories
- 621
- Protein
- 46g
- Carbs
- 63g
- Fat
- 23g
Ingredients
- 169.7 g Beef, plate steak, boneless, inside skirt, raw
- 52.2 g JASMINE RICE WITH RED & WILD RICE PREMIUM RICE BLEND
- 280 g Broccoli, raw
- 100 g FRESH CILANTRO SALSA
- 12 g EXTRA VIRGIN OLIVE OIL
Method
- 01Rinse the rice blend under cold water until the water runs clear. Cook according to package instructions until tender and fluffy.
- 02Preheat 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.
- 03Sear 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.
- 04Meanwhile, 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.
- 05Thinly slice the steak against the grain to ensure tenderness.
- 06To 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.
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