The Scoop
Steak, broccoli, and a glossy caramelized glaze? That’s a trio with excellent priorities!
Thin, juicy sirloin gets a savory-sweet coating of soy, brown sugar, garlic, ginger, and ketchup, then hits the grill until beautifully charred and sticky. Add tender broccoli to soak up all that flavor, and you’ve got takeout energy with a steakhouse attitude.
Ingredients
- 4 (8-ounce) sirloin steaks
- 1/2 cup soy sauce, divided
- freshly ground black pepper, to taste
- kosher salt, to taste
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil, plus more for brushing
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon ketchup
- 1/4 cup brown sugar
- 1 pound broccoli florets
Directions
- Preheat the grill to medium heat.
- Place the steaks on a rimmed sheet pan.
- Pat the steak dry with paper towels.
- Drizzle each of the steaks on both sides with 1 tablespoon of the soy sauce each. Massage the soy sauce into the steaks.
- Season the steaks on both sides with the pepper and salt.
- Transfer the steaks to a clean rimmed sheet pan in a single layer.
- Sprinkle the steaks evenly with the cornstarch on all sides, shaking off any excess.
- Brush the steaks lightly with the vegetable oil.
- In a small bowl, mix 1 tablespoon of the vegetable oil, the ginger, garlic, brown sugar, and ketchup together.
- Place the steaks on the grill and grill for 3-4 minutes per side.
- Brush the glaze mixture on both sides of the steak and grill until the glaze is caramelized and the steaks reach a minimum of 145 degrees F internally, about 1 minute per side.
- Transfer the steaks to a plate and allow them to rest for 5 minutes.
- Bring a large pot of water to a boil.
- Season the water with the salt.
- Add the broccoli and cook until just tender, about 2 minutes.
- Drain the broccoli well.
- Serve the steak immediately with the broccoli and the remaining soy sauce.
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