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Family Friendly Grilled Skirt Steak with Roasted Broccoli CLINTON KELLY

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A delicious family night dinner!

1/4 cup olive oil
1 head broccoli (stem removed, cut into florets)
2 cloves garlic (peeled, smashed)
Kosher salt and freshly ground black pepper (to taste)
1/2 cup long grain white rice (optional)
1 cup water
Kosher salt and freshly ground black pepper (to taste)
1/4 cup olive oil
1 pound skirt steak (trimmed)
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon lemon juice
3 tablespoons olive oil
1 package mixed greens
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
2 eggs
Kosher salt and freshly ground black pepper (to taste)

For the Roasted Broccoli: Preheat the oven to 425ºF.
In a large bowl, add 1/4 cup of olive oil, broccoli florets, garlic cloves and season with salt and pepper to taste. Toss to coat. Place onto baking sheet and place in the oven. Cook until broccoli is tender when pierced with a knife and begins to brown, about 20-25 minutes. Remove from the oven and allow to cool slightly.
For the Rice: Cook according to package instructions and season with salt and pepper.
For the Grilled Skirt Steak: Preheat a grill or grill pan to medium-high heat.
Drizzle both sides of steak with 1/4 cup of olive oil. Season generously with salt and pepper.
Place the steak on the grill and cook until a nice char has formed, about 5-6 minutes. Flip the steak and cook until medium rare, about 4-5 minutes more. Remove from the grill and allow to rest for at least 5 minutes. Slice.
For the Mixed Green Salad: In a large bowl, whisk together lemon juice, 3 tablespoons of olive oil and salt and pepper to taste. Add mixed greens to the bowl and toss to coat.
For the Fried Eggs: In a small non-stick saute pan over medium-high heat, warm 1 tablespoon of olive oil. Crack eggs into pan and allow to cook, untouched, until edges begin to brown and yolk is still runny, about 2-3 minutes.
To Assemble: For the lightened up meal: Serve sliced skirt steak, roasted broccoli over the mixed greens salad.
For the low-carb meal: Serve skirt steak, topped with a fried egg and serve with a side of roasted broccoli.
For the vegetarian meal: Place rice in the bottom of a bowl, top with mixed green salad, broccoli and fried egg.
For the picky meal: Serve skirt steak with a side of rice.
Tip: Customize it! Swap the broccoli and rice out for your favorite vegetables and grains to suit all of your family’s needs!

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