sheet-pan orange teriyaki steak and broccoli

This steak is actually best when it has marinated overnight — or even for up to 36 hours. You’ll simply take it out of the marinade and broil it along with the broccoli for 8 minutes while you turn the marinade into a sauce. If you’re a stock-the-freezer person, you could even stick a ziplock bag of uncooked steak in marinade right into the freezer. Thaw and cook it weeks from now! You can double the steak and broccoli, or just the steak, or just the broccoli. If you’re doubling the steak, I’d also double the marinade

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot or saucepan, combine 1 cup reduced-sodium soy sauce, 1/2 cup orange juice, 1/2 cup water, 1/3 cup maple syrup, and 2 tablespoons rice vinegar. Grate in (using a microplane or the smallest hole of a box grater) a 2-inch piece of fresh ginger and 8 garlic cloves.

Step 2

Trim any large, hard chunks of white fat off of 1 1/2 to 2 pounds skirt steak, then add it to the pot. I know, this seems weird. But just go with it, OK!? I’m saving you a dirty dish.

Step 3

Cover (with a lid or foil or anything) and refrigerate for at least 4 but up to 36 hours, or let it sit at room temperature for at least 30 minutes.

Step 4

When you’re ready to cook dinner, situate an oven rack in the middle of the oven. Preheat your oven’s broiler to high.

Step 5

Add 14 to 24 ounces broccoli florets to your largest rimmed sheet pan. Toss with 2 tablespoons sesame oil and a big pinch of salt. Scooch the broccoli to one side. Shake the marinade off of the steak and place it on the other half of the sheet pan.

Step 6

Now we’re gonna multitask cooking the steak and broccoli and boiling your marinade into a sauce, OK?! You got this!

Step 7

Place the pot of marinade on the stovetop and bring to a boil over high heat. Boil for at least 5 minutes (to kill off those raw steak germs — yes, this is safe and fully food safety approved). In a small bowl, stir together 2 tablespoons cornstarch and 2 tablespoons water (this is called a “slurry” and it’s to ensure your cornstarch doesn’t just clump up when you stir it in). Mix the slurry into the teriyaki sauce, reduce the heat to medium-low, and keep cooking it, stirring every so often, until thickened, 5 to 7 minutes.

Step 8

Meanwhile, place the sheet pan with steak and broccoli on the middle rack in the oven and broil for 4 minutes.

Step 9

Pour any juices that accumulated into the boiling pot of teriyaki sauce, flip the steak, and stir the broccoli around a bit. Return the sheet pan to the oven and broil for an additional 4 minutes. There should be some nice charring around the edges after the first 4 minutes of cooking — if there isn’t, move the oven rack to the top rung for the second side to get it closer to the broiler.

Step 10

Let the steak rest for 5 minutes. Cut the skirt steak into 3 big pieces, then rotate it and cut it into thin slices on an angle. (See video below for a demo.)

Step 11

Stir sesame seeds into your sauce, and shake ‘em all over everything!

Step 12

Serve the steak and broccoli on its own with lots of sauce, or over rice!

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