Grilled Steak Tips, Broccoli, and Red Onion with Anchovy-Garlic Butter
By Jessica RudolphPublished on April 19, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
6 tablespoons unsalted butter 3 anchovy fillets, rinsed3 garlic cloves, minced¼ teaspoon red pepper flakes 1 tablespoon lemon juice 2 pounds sirloin steak tips, trimmed and cut into 1-inch chunks2 teaspoons table salt, divided1 teaspoon pepper, divided¼ cup extra-virgin olive oil, divided2 tablespoons water 1 pound broccoli crowns, cut into 3-inch wedges1 red onion, sliced into ½-inch-thick rounds
Before You Begin
You will need four 12-inch metal skewers for this recipe. Serve sprinkled with chopped fresh chives.
Instructions
- Cook butter, anchovies, garlic, and pepper flakes in small saucepan over medium heat, whisking to melt butter and break up anchovies, until garlic just begins to turn straw-colored, about 4 minutes. Off heat, whisk in lemon juice. Cover to keep warm and set aside.
- Pat beef dry with paper towels and sprinkle all over with 1 teaspoon salt and ½ teaspoon pepper. Thread beef onto four 12-inch metal skewers. Whisk 3 tablespoons oil, water, ¾ teaspoon salt, and remaining ½ teaspoon pepper together in large bowl. Add broccoli wedges to oil mixture and toss well to coat. Push toothpick horizontally through each onion round. Brush onion rounds with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt.
- Grill beef, broccoli, and onion over hot fire until meat registers 125 degrees and vegetables are crisp-tender and browned, 10 to 12 minutes, flipping and repositioning as needed for even browning. Remove toothpicks from onions. Serve beef and vegetables with butter sauce.
Time
45 minutesYield
Serves 4Ingredients
6 tablespoons unsalted butter
3 anchovy fillets, rinsed
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
2 pounds sirloin steak tips, trimmed and cut into 1-inch chunks
2 teaspoons table salt, divided
1 teaspoon pepper, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons water
1 pound broccoli crowns, cut into 3-inch wedges
1 red onion, sliced into ½-inch-thick rounds
Ingredients
6 tablespoons unsalted butter
3 anchovy fillets, rinsed
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
2 pounds sirloin steak tips, trimmed and cut into 1-inch chunks
2 teaspoons table salt, divided
1 teaspoon pepper, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons water
1 pound broccoli crowns, cut into 3-inch wedges
1 red onion, sliced into ½-inch-thick rounds
Ingredients
6 tablespoons unsalted butter
3 anchovy fillets, rinsed
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
2 pounds sirloin steak tips, trimmed and cut into 1-inch chunks
2 teaspoons table salt, divided
1 teaspoon pepper, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons water
1 pound broccoli crowns, cut into 3-inch wedges
1 red onion, sliced into ½-inch-thick rounds
Why This Recipe Works
The water in the oil mixture coating the broccoli will turn to steam on the grill and help evenly cook the broccoli.
Before You Begin
You will need four 12-inch metal skewers for this recipe. Serve sprinkled with chopped fresh chives.
Instructions
- Cook butter, anchovies, garlic, and pepper flakes in small saucepan over medium heat, whisking to melt butter and break up anchovies, until garlic just begins to turn straw-colored, about 4 minutes. Off heat, whisk in lemon juice. Cover to keep warm and set aside.
- Pat beef dry with paper towels and sprinkle all over with 1 teaspoon salt and ½ teaspoon pepper. Thread beef onto four 12-inch metal skewers. Whisk 3 tablespoons oil, water, ¾ teaspoon salt, and remaining ½ teaspoon pepper together in large bowl. Add broccoli wedges to oil mixture and toss well to coat. Push toothpick horizontally through each onion round. Brush onion rounds with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt.
- Grill beef, broccoli, and onion over hot fire until meat registers 125 degrees and vegetables are crisp-tender and browned, 10 to 12 minutes, flipping and repositioning as needed for even browning. Remove toothpicks from onions. Serve beef and vegetables with butter sauce.
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