Shasta Cut Steak with Chili-Roasted Broccoli and Lemons
The shasta cut of beef at Belcampo has become one of my favorite cuts to cook. It feels impressive, even though it cooks quickly and absorbs the flavors or a good marinade. The steak is delicious when grilled with nothing but a splash of olive oil, salt, and pepper, but this marinade is a cinch to make and brightens any vegetable that accompanies the steak.
For the marinade
- 1/4 cup low-sodium tamari
- 1/2 cup coconut aminos
- 3 Tbsp Sesame Oil, divided
- 3 limes, zested and juiced
- 1/4 cup finely chopped cilantro
- 2 tsp Prepared horseradish, optional
- 2 cloves minced garlic
For the Steak
- 1 Shasta steak, about 14 oz.
- Kosher salt
- 2 lbs Organic broccoli, washed and dried
- 6 cloves garlic, peeled
- 1/2 tsp Red pepper flakes
- To make the marinade, combine the tamari, coconut aminos, 1 tablespoon of the sesame oil, the lime juice and a teaspoon of the lime zest, the cilantro, horseradish, and garlic. Whisk to combine. Marinate the steak for at least one hour or up to 6 hours.
- Allow the steak to sit at room temperature for one hour before cooking. When ready to grill, prepare the grill for cooking over medium-high heat (about 400 degrees F). Remove the steak from the marinade and reserve.
- While the grill preheats, prepare the broccoli. Bring a large pot of water to a boil. Add a tablespoon of kosher salt to the water. Cut the bottom 2 inches off of the broccoli stalks. Slice the broccoli into clusters lengthwise, or into florets if preferred. Place the broccoli in the boiling water and cook for 3 minutes. Drain immediately and dry well with paper towels.
- Preheat an oven to 425 degrees F. Place the broccoli and garlic cloves on a baking sheet. Drizzle the remaining 2 tablespoons of sesame oil over the top, along with a teaspoon of salt and a pinch of chili flakes. Toss to combine, ensuring the broccoli is well coated with the oil. Roast the vegetables in a 425 degree F oven until browned around the edges, about 20-30 minutes.
- When the grill is hot, place the steak directly on the grill grates. Cover and cook for 5 minutes, then flip the steak and cook for another 5-15 minutes, or until the internal temperature of the beef reaches 125-130 degrees F for medium-rare. Remove the steak from the grill and allow it to rest for 10 minutes before slicing thinly across the bias.
- While the steak rests, place the marinade in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Taste, adding a little water to it if it is too salty.
- Serve the steak and its juices along with the broccoli, drizzling some of the reduced sauce over the top if desired.
Recipes by Amanda Haas (exclusively for Belcampo Meat Co.)
Tried this recipe?Let us know how it was!