Shasta Cut Steak with Chili-Roasted Broccoli and Lemons
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.