Teriyaki-Glazed Steak with Broccoli Rabe

Categories: Beef-main dish

Ingredients

• 1 tsp. minced ginger
• 2 cloves garlic, minced
• 3 Tbsp. soy sauce
• 5 Tbsp. mirin (sweet rice wine)
• 1 Tbsp. honey
• 1 Lb. broccoli rabe, trimmed
• 1 Tbsp. toasted sesame oil
• Kosher salt
• Freshly ground black pepper
• 2 large shallots, peeled and halved
• 1 1/2 to 1 3/4 lbs. boneless chuck steaks
• 1 tsp. roasted sesame seeds (optional)

Directions

1. Heat grill or a large grill pan to medium-high.
2. On the stove top, bring a large saucepan of water to a boil over high heat.
3. Combine the ginger, garlic, soy sauce, mirin and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, until reduced to about 1/4 cup. Remove from the heat.
4. Add the broccoli rabe to the water; cook/blanch for 2 minutes, then drain in a colander and immediately drizzle with the oil. Season lightly with salt and pepper.
5. Season the shallots and steaks lightly. With salt and pepper on both sides. Place the shallots, steaks and blanched broccoli rabe on the grill, close the lid; cook the broccoli rabe for 4 minutes, then transfer to a platter. Sprinkle with the sesame seeds, if desired.
6. Cook the shallots for about 6 minutes (lid closed), turning them over when you remove the broccoli rabe; the shallots should have some char. Transfer to a cutting board.
7. Close the lid and cook the steaks for 7 to 10 minutes (medium-rare), turning them over when you remove the shallots. During the last 3 minutes the meat is on the grill, brush it with the glaze on both sides. Transfer to a cutting board.
8. Cut the shallots into thin sliced, if desired. Cut the steak on the diagonal, against the grain, into 1/4 inch slices. Place shallots and steak on the platter or individual plates with the broccoli rabe. Serve warm.

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