Chef Vartan Abgaryan of Yours Truly in Venice serves Flannery’s Jorge steak with a floral herb and citrus gremolata, teeming with sweet poached garlic cloves, and a side of grilled broccolini dressed in a tart balsamic vinaigrette. Flannery sells its Jorge steaks nationwide via its website, flannerybeef.com. But you can also ask your local butcher for a 3-inch-thick bone-in rib-eye steak, cut from the chuck end, as a substitute. Because these steaks are so large, it is important to remove them from the refrigerator at least 30 minutes before you plan to cook them, so that they cook evenly.
From the story: The best insider tips for grilling beef this summer
Cook the steaks: Prepare a charcoal grill for both direct, high-heat grilling and indirect grilling. Or heat a gas grill to medium-high on one side and low on the other side. (Alternatively, heat a large cast iron skillet over medium-high heat and heat the oven to 250 degrees.) Brush the steaks very lightly with olive oil, then season liberally with salt and pepper. Place the steaks on the direct, high-heat side of the grill (or in the skillet) and cook, flipping from cut side to cut side once, then to fat side, until lightly charred at the edges and mahogany brown all over. (If you encounter flare-ups, move the steak to the indirect or low-heat part of the grill for a few seconds before returning it to the flame.)
Move the steaks to the indirect or low-heat part of the grill and close the grill. (Alternatively, transfer the steak in the skillet to the oven.) Continue cooking the steaks, checking every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of the meat reads 120 to 125 degrees for medium-rare doneness. Transfer the steaks to a platter, tent loosely with foil, and let rest for at least 10 minutes as you cook the broccolini. Leave the grill on.
Meanwhile, heat a large skillet over medium-high heat. Add the peanuts and cook, tossing occasionally, until toasted and fragrant. Place the peanuts in a mortar and pestle, let cool, and roughly crush (or roughly chop with a knife); return to their bowl.
Make the broccolini: In a large bowl, toss the broccolini with a drizzle of olive oil, and season with salt and pepper. Place the broccolini on the direct, high-heat side of the grill — or in another large skillet — (reserve the bowl) and cook, turning occasionally and placing the stems on the hottest part of the grill, if possible, until lightly charred and the stems are just tender, about 8 minutes. Return the broccolini to the reserved bowl and toss with the crushed peanuts, 1/4 cup of the balsamic vinaigrette and the scallions.
Uncover the steaks, cut along the bone in each steak to remove it, then slice the meat crosswise into 1/2-inch-thick pieces. Transfer the slices with the bones to a large serving platter and “reassamble” the steak, then spoon some of the gremolata over the meat. Serve the broccolini on a platter next to the steak with bowls of extra gremolata and balsamic vinaigrette on the side.
Smoked Balsamic Vinaigrette
In a blender, combine the balsamic, honey, soy sauce, mustard, salt, paprika and lemon zest and juice. With the blender running, slowly drizzle in the olive oil until the vinaigrette emulsifies. Season with more salt, if desired, and transfer to a serving bowl. Store in an airtight container for up to 1 week. Makes 1 cup.
Bring the milk and 1 cup of whole garlic cloves to a simmer in a small saucepan over medium heat, then reduce the heat, if necessary, to maintain a gentle simmer. Cover partially and cook, stirring occasionally, until the cloves are very tender, about 15 minutes. The tip of a paring knife should slip in and out of each clove with no resistance. Drain the garlic in a colander, rinse and then transfer to paper towels to dry.
Heat a large skillet over medium-high heat. Add the pistachios and cook, tossing occasionally, until toasted and fragrant. Transfer the pistachios to a cutting board, let cool, then finely chop. Place the chopped pistachios in a medium bowl, then stir in the minced garlic, olive oil, parsley, olives, salt and citrus zest and juice. Add the poached whole garlic cloves and stir them into the gremolata. Transfer to an airtight container and store in the refrigerator for up to 3 days. Bring to room temperature again before serving. Makes 3 1/2 cups.
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