Skirt Steak With Spicy Broccolini and Lemon Mayo
Recipe type: Beef
Yield: Serves 2
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon plus 1 teaspoon sambal oelek
  • 1 1/4 teaspoons kosher salt, divided
  • 2 bunches (about 12 ounces) broccolini, trimmed and halved lengthwise
  • 1/4 cup mayonnaise
  • 1/2 teaspoon lemon zest plus 1/2 tablespoon fresh juice (from 1/2 lemon)
  • 1 tablespoon refined coconut oil
  • 3/4 pound skirt or flank steak
  1. Preheat the oven to 450°F with a half-sheet pan inside.
  2. In a medium mixing bowl, whisk together the sesame oil, sambal oelek, and 1/4 teaspoon kosher salt. Add the broccolini and toss to coat.
  3. In a small bowl, whisk together the mayonnaise, lemon zest, and juice.
  4. Pat the steak dry and season on both sides with the remaining 1 teaspoon salt.
  5. Heat the coconut oil in a medium cast iron or stainless steel skillet over high heat, until shimmering and nearly smoking. Add the steak and cook for 2 minutes on the first side, flip, and cook for another minute or two, or until the temperature registers 125°F for medium-rare. (It will not brown very much in that time frame.) Let rest for 5 minutes before slicing.
  6. Meanwhile, while the coconut oil heats up, carefully remove the preheated half-sheet pan from the oven and add the broccolini to it, quickly spreading it out in one even layer. Cook for 10-12 minutes or until tender and beginning to crisp up in spots.
  7. To plate, spread half of the lemon mayo on one side of each plate. Top the lemon mayo with the sliced steak, and divide the broccolini between the two plates.
If you don't have toasted sesame oil, sub melted refined coconut oil for it and finish the broccolini with some toasted sesame seeds (after it's cooked). To make Whole30/Paleo-compliant, make your own mayonnaise, or use a brand like Sir Kensington's that is avocado-oil-based.
Recipe by A Modest Feast at