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Grilled Beef and Broccoli with Spicy Lime Butter
Recipes
Grilled Beef and Broccoli with Spicy Lime Butter
4 servings
55 minutes total (Active 30 minutes)

Ingredients

  • ¼ cup unsalted butter
  • 1 head fresh broccoli (about 1 lb)
  • 1 bunch green onions
  • 2 limes, for zest/juice
  • Large zip-top bag
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons ginger stir-in paste
  • 2 tablespoons brown sugar
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 1 teaspoon blackening (or Cajun) seasoning
  • 2 tablespoons canola oil

Steps

    1. Set butter out to soften. Peel broccoli stem, then quarter broccoli lengthwise. Cut root ends from onions. Zest limes (2 teaspoons), then juice (2 tablespoons). Combine in zip-top bag: soy sauce, ginger paste, brown sugar, 1 teaspoon lime zest, and 1 tablespoon lime juice. Add steaks to bag (wash hands); seal and knead to coat. Let stand 20 minutes (or chill overnight) to marinate.
    2. Combine in small bowl: butter, seasoning, and remaining 1 teaspoon lime zest and 1 tablespoon lime juice; set aside. Remove steaks from bag; place remaining marinade in small saucepan and bring to a boil. Cook 1 minute, then remove from heat.
    3. Preheat grill (or grill pan) on medium-high. Coat steaks, broccoli, and onions with oil (wash hands). Place broccoli on grill; grill 4 minutes, turning occasionally. Add steaks to grill; grill steaks and broccoli 3–4 minutes on each side until broccoli is charred and crisp-tender and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Place onions on grill. Grill 2–3 minutes, turning occasionally, until charred. Cut broccoli florets and stems into bite-size pieces; slice onions thinly. Toss broccoli and onions with cooked marinade. Top steaks with spicy lime butter. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 540, Total Fat 32g, Sat Fat 13g, Trans Fat 1g, Chol 150mg, Sodium 820mg, Total Carb 20g, Fiber 5g, Total Sugar 9g, (Incl. 6g Added Sugars), Protein 43g, Vitamin D 0%, Calc 8%, Iron 35%, Potassium 20%