Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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