Maple Beef Teriyaki

Returning to the Mid-Atlantic from a recent trip to Boston makes me realize I have absolutely no excuse to complain about winter.  So I won't express the longing I have for grilling outdoors (at least comfortably), and will turn attention instead to the handy grill pan.

Too cold to grill?  Break out your grill pan.  Don't got one?  Get one.

It not only makes a great presentation, but like your grill, applies high heat to very localized strips of your food.  This caramelizes and adds flavor, while the remaining bulk of the food cooks at a nice even pace.  Grill meat, veggies, fish or tofu all winter long.  And veggie burgers - nice; they can't fall through the grill!

Even still, at the very first sign of snowmelt you'll see me out on the back patio grilling again.
1-1/4 lb petit sirloin steak, 1/2-inch thick
2 red peppers, sliced into 1-1/2 inch wedges
4 cups broccoli floweretts

Marinade:
2 Tbsp soy sauce
1 Tbsp ketchup
1 Tbsp Nam Pla, Thai fish sauce
1 Tbsp maple syrup, or honey
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced

Whisk together the marinade in a wide, shallow container and marinate the steak for at least one hour, turning several times.

Heat a grill pan to medium-high and roast the red peppers with a spray of oil and some salt and pepper.

Allow the peppers to char slightly, so don’t flip them too often. After about 15 minutes, they should be cooked.

Set peppers aside on a plate to keep warm. Meanwhile set a quart of salted water to boil in a medium pot.

Return the grill pan to high heat and lay on the steaks. Cook for 3 minutes per side without touching them. They should sizzle and smoke a bit, so turning on your exhaust fan may be a good idea.

Flip the steaks once and cook another 3 minutes on the second side. Each side should have nice grill marks. Remove the steaks to a cutting board and cover with aluminum foil for 5 minutes.

Toss the broccoli into the boiling water and stir. Allow to cook for about 2-3 minutes - only enough to heat the broccoli through to crisp-tender. Drain the broccoli.

Slice the steak on a bias and serve with the roasted peppers and the broccoli.

Serves 4.

Cook's note:  I'm a huge fan of maple syrup, but you can substitute honey if you prefer.  You can also choose to reduce the carbs and serve the steak, either hot or at room temperature, over a nice salad.