Grilled Molasses and Rum-Glazed Steak With Broccoli

Ingredients

For the Steaks:

• 1 small chili, minced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup rum
• 1 cup chicken broth
• 2 tbsp molasses
• 2 tsp ground black pepper
• 4 ribeye steaks, each 1 inches thick
• salt to taste

For the Broccoli:

• 1 1/4 pound broccoli, trimmed and cut into long spears
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 2 garlic cloves, minced
• 1 tsp chili flakes
• 3 tbsp olive oil
• salt to taste

Directions

In a medium saucepan melt the butter over medium heat. Add garlic and chili and cook for 30 seconds. Add the rum and chicken broth and bring to a boil. Reduce the heat, add the molasses and black pepper and simmer until reduced to 1/2 cup. Season to taste with salt and set aside.

Remove the steaks from the refrigerator 30 minutes before cooking. In a bowl place the broccoli, sesame seeds, garlic, chili flakes, lemon juice and olive oil. Season to taste and gently toss to coat. Set aside.

Heat your grill to high for direct grilling. Brush the griddle with oil. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. Brush the steaks with rum glaze. Place the steaks on the grill and grill them for 3-4 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Inserted the thermometer into the thickest part of the steak. Take the steaks off the grill at 125 °F (52°C) for rare, 135 °F (57°C) for medium-rare, and 140°F (60°C) for medium.

Transfer the steaks to a cutting board and brush with more of the glaze. Cover with aluminum foil and let rest for 5 minutes before serving. To serve, place the broccoli onto a serving plate and top with the steak.