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  • Two 1 ¼ - 1 ½ pound skirt steaks, trimmed
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • Kosher salt and coarse black pepper
  • Zest of 2 lemons, divided
  • 4 tablespoons rosemary, stemmed and coarsely chopped
  • 8 cloves garlic, 4 finely chopped, 4 thinly sliced
  • 2 cups loosely packed flat-leaf parsley leaves
  • 1 ½ - 2 cups large, shaved curls of Parmigiano-Reggiano, use a veggie peeler
  • Butcher twine
  • 3 bundles baby broccoli, trimmed (or 2 large bundles of broccolini, trimmed)
  • 1 ½ teaspoons crushed red pepper flakes, half a palmful
  • 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise


Serves: Makes 6 pinwheels and 1½ lbs broccoli


Preheat oven to 425 °F. Prepare outdoor grill or grill pan to medium-high heat.
Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about ¼- to ½-inch thick. Drizzle meat with EVOO and season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak. Halve the zested lemons for grilling and reserve. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak. Top the parsley with shaved Parmigiano-Reggiano cheese.

Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie of 2 more pieces of string on either side of the center string, about 1 inch in from the edges. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each about 1 ½ inches thick and 4 inches in diameter.
On a baking sheet, toss thin florets of broccoli with salt, pepper, crushed red pepper, sliced garlic and red peppers, and dress with just enough EVOO to coat. Roast 15-18 minutes until crispy at edges and just tender.
Brush or spray grill with canola or olive oil and grill the meat about 8 minutes turning once or until desired doneness. Grill lemon halves cut-side down for 2-3 minutes to caramelize.

Douse pinwheels with grilled lemon juice and serve with a pile of roast broccoli alongside.