Playing Grilled Pinwheel Steaks and Roasted Broccoli
Ingredients
  • 2 1 1/4- to 1 1/2-pound skirt steaks, trimmed
  • EVOO – Extra Virgin Olive Oil, 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 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano (Use a veggie peeler!)
  • Butcher twine
  • 3 bundles baby broccoli or 2 large bundles of broccolini, trimmed
  • 1 1/2 teaspoons, half a palmful, crushed red pepper flakes
  • 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise
Preparation

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 1/4- to 1/2-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 1/2 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.