Steaks, grilled pinwheel, and Roasted Broccoli

By á-47318

Ingredients

• 2 1 1/4- to 1 1/2-pound skirt steaks, trimmed
• EVOO – Extra Virgin Olive Oil, 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 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano (Tip: Use a veggie peeler to get large flakes of cheese)
• Butcher twine
• 3 bundles baby broccoli or 2 large bundles of broccolini, trimmed
• 1 1/2 teaspoons, half a palmful, crushed red pepper flakes
• 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 425°F. Prepare outdoor grill or grill pan to medium-high heat.