Chef Michael Symon makes a spicy grilled steak + broccoli rabe dinner, showing that you can make affordable cuts of steak from the grocery store taste incredible.
Harissa is a garlicky chili paste found in North African cooking that is made from roasted red peppers, ground chiles and spices such as cumin and coriander seeds. If you don't have harissa, other chili pastes or sauces such as sriracha and sambal oelek can be used instead.
This is the first meal Michael will be demoing on his new Food Network show, "Symon's Dinners Cooking Out," which will feature more of Michael's best summer-ready grilled recipes. It premieres on Food Network on Sunday, June 7th at 12:30pm, before moving to the Food Network Kitchen app on June 22nd.
- 1 pound skirt steak, trimmed
- ¾ cup harissa or other chili paste
- 2 lemons, juiced
- 1 clove garlic, minced
- 2 anchovies, minced
- ½ cup sliced almonds, toasted
- ½ cup torn mint leaves
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 bunches broccoli rabe, stems trimmed
Preheat the grill to medium-high.
Rub the steak with the harissa (or other chili paste/sauce), allowing it to marinate while making the broccoli rabe.
In a mixing bowl, whisk lemon juice, garlic, anchovies, almonds, mint and ½ cup olive oil. Season dressing with salt and pepper.
Drizzle broccoli rabe with olive oil and season with salt and pepper. Add to the grill and cook until just charred on all sides and beginning to soften. Remove to a platter and immediately spoon some dressing on top.
Add steak to the grill and cook 3 to 5 minutes per side. Remove to a cutting board and allow to rest for 5 minutes before thinly slicing against the grain.
Serve steak topped with the broccoli rabe, spooning more dressing on top.