Dinner · Italian · 15 min
Bistecca alla Fiorentina Style Grilled Sirloin with Charred Broccolini and Lemon-Scented Quinoa
- Calories
- 700
- Protein
- 54g
- Carbs
- 58g
- Fat
- 29g
Ingredients
- 206.3 g Beef sirloin steak, lean, raw
- 204.1 g Quinoa, cooked
- 153.1 g Broccoli, raw, chopped into florets
- 1 tbsp (14g) Extra virgin olive oil
- 1 whole (50g) Lemon, fresh juice and zest
Method
- 01Remove 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.
- 02Prepare 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.
- 03While 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.
- 04In 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.
- 05To 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.
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