Skirt Steak, Garlic Broccoli, and Sweet Potato Fries

Skirt Steak, Garlic Broccoli, and Sweet Potato Fries


  • 1 LB Skirt Steak
  • 1 Head Broccoli
  • 2 large or 3 medium Garlic Cloves, minced
  • Montreal Steak Seasoning
  • Avocado Oil (1)
  • Frozen Sweet Potato Fries (2)

Skirt steak:

  1. Trim the steak of any excess fat. (3)
  2. Lightly oil the steak.
  3. Season with Montreal Steak seasoning. (4)
  4. Grill on gas or charcoal grill at 450-500* for 2-3 minutes per side, depending on thickness of steak. (5)
  5. Put steak into aluminum foil to rest for 5-10 minutes.
  6. Slice against the grain, dip into any excess juices in the aluminum foil, and enjoy.

Garlic Broccoli:

  1. Cut the thickest stems off of one head of broccoli until you have neat florets.
  2. Put broccoli into pan with a very small layer water, turn on med/high, and cover. (6)
  3. After water has been boiling and steaming for 3-5 minutes, drain water if there is excess, or simply remove the lid to let it evaporate away
  4. Add small glug of oil to pan and cook broccoli 5-7 minutes, caramelizing the sides and turning it dark and golden.
  5. One minute before serving, turn the heat to low, add another small pour of oil into the middle of the pan, and then put the garlic in. Mix it around until it begins getting slightly brown, and then distribute across the whole pan.
  6. Season the broccoli with salt and pepper to taste.


  1. We like using avocado oil. It also has a high smoke point, so it is very versatile.
  2. In this recipe we used frozen sweet potato fries. Simple and easy. Just cook those according to the instructions on the package.
  3. My wife likes very lean steaks, so I tend to trim off as much of the excess fat as possible. It’s your discretion how much you’d like to trim. Since we’re grilling these at a decently high heat, some of the fat will render off, and the rest should crisp up nicely.
  4. I tend to over-season a tad when I’m grilling, because typically Montreal seasoning sticks to the grill grates. Remember that skirt steak is thin so you don’t need a crazy amount, but do a little extra knowing you’ll lose some in the cooking process.
  5. I used my Big Green Egg to grill this skirt steak. I love the intense heat and flavor of charcoal for quick grills like this one.
  6. For this dish I like using a non-stick pan. Once we get to the caramelization process it makes everything much smoother and easier.


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