Stabilize your grill between 450 and 500°F.
Mix the marinade as the grill is coming to temperature. Do some light trim work removing any visible silver skin from your steaks then transfer the steaks to the marinade for 30 minutes (no longer than 3 hours).
- 1 tablespoon Ginger
- 4 cloves Garlic (fresh chopped)
- 1/4 bunch Scallion
- 1 cup Soy Sauce
- 1/4 cup Sweet Chili Sauce or Sambal
- 1 tablespoon Seasoned Rice Vinegar
- 2 tablespoons Olive Oil
Now that the grill is to temperature and the steak is marinated, transfer the steaks to the direct grill. Place the broccoli stem down on the edges of the grill and close the dome. Make sure the draft door and Kontrol tower are both fully open.
Cook for a minute and a half. Open the grill, splash some soy sauce on the broccoli and flip it. Move the steaks around on the grill to build even caramelization, flip when you like the color flip the steak to the other side and sear for another 3 minutes. Once the broccoli is softened and is slightly roasted, remove it and place it on the presentation plate.
Continue to grill dome up and flip the steaks occasionally until you have even caramelization on all sides, and you have reached an internal temperature of 125 to 130°F. Once the internal temp has been reached transfer the steaks to a cutting board and allow to rest for around 10 minutes. Slice the steak across the grain into ¼ inch thickness and transfer to the presentation plate with the soy roasted broccoli. Enjoy!