
Grilled Pinwheel Steaks and Roasted Broccoli

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Phò | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray
Ingredients
- 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
Yield
Serves: Makes 6 pinwheels and 1½ lbs broccoli
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 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.