Aaron Franklin teaches Texas-Style BBQ Lesson 06

Steak and
Broccolini
SERVES 2

Ingredients

2 medium Bavette steaks

Grapeseed oil
Kosher salt
1 big bunch of broccolini
(6 stalks or so), washed
Olive oil
Flaky sea salt, for serving
Method
1. Set up a charcoal chimney starter. Gen-
erously drizzle grapeseed oil over some
butcher paper and put the paper in the
bottom of the chimney. Fill the rest of the
chimney with charcoal. Aaron recommends
using all-natural charcoal briquettes.
2. Drizzle the steaks with grapeseed oil
all over and sprinkle with salt so that
each side gets an even coat. Set aside.
3. Cut the bunch of broccolini into indi-
vidual stalks, drizzle them with olive oil,
and sprinkle each with salt.
4. Place the charcoal chimney starter atop
the grill and place a smaller grate over the
chimney. Put the broccolini stalks on the
grate with their crowns facing away from
the flame and their stalks placed directly
over the charcoal chimney. Turn the broc-
colini over every so often. After the stems
are charred evenly, briefly flip the stalks
over and char the crowns. They should be
ready in only a few minutes.
5. Use strong, heavy-duty tongs to
remove the small grate, chimney starter,
and main grill grate. Dump the hot coals
from the chimney starter directly atop
the grill on one side and place a dense
log opposite the coals on the other—the
log will create a cooler “safety zone.”
Place the grill’s grates back on.
6. Grab a rag or paper towel, drizzle it
with grapeseed oil, and wipe the grates.
7. Place the steaks atop the charcoal
side of the grill. Flip the steaks regularly
so both sides cook evenly and come
in contact with equal amounts of heat.
Once the steaks have gotten a nice, even
crust on both sides, use an instant-read
thermometer to check if they’re done.
(120ºF for rare, 130ºF for medium rare,
140ºF for medium, 150ºF for medium
well, and 160ºF for well done.)
8. After you’ve taken the steaks off the
grill, let them rest for a few minutes to
reabsorb some of their juices. To serve,
slice the steaks against the grain and
season with flaky sea salt, like Maldon.

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