Vermont Maple Grilled Steak
I’m back with yet ANOTHER way to use our FAVORITE Urban Accents Vermont Maple Grill Dryglaze… this time on STEAK! A DELICIOUS and EASY weeknight dinner idea – especially when served with some balsamic and roasted onion broccoli!
2 tablespoons Urban Accents Vermont Maple Grill Dryglaze
2 steaks, cut of your choice
2 tablespoons Garlic Extra Virgin Olive Oil
2 cups broccoli florets
2 tablespoons Urban Accents Balsamic & Roasted Onion Veggie Roaster
2 tablespoons Butter Extra Virgin Olive Oil
1 tablespoon Maple Dark Balsamic Vinegar
Rub Urban Accents Vermont Maple Grill Dryglaze into both sides of the steaks. Place in a ziplock bag and put in the fridge for 30 minutes to allow the glaze to form.
Toss broccoli florets in Butter Extra Virgin Olive Oil and Urban Accents Balsamic & Roasted Onion Veggie Roaster, making sure to coat well. Spread out on a baking sheet. Heat oven to 375 degrees.
Remove steaks from fridge (after 30 minutes). Heat Garlic Extra Virgin Olive Oil on medium heat in a frying pan. Place steaks on the pan and cover.
Place baking sheet of broccoli in the oven, cooking for about 15 minutes or until tender and roasted.
Turn your steak and cook to your preferred doneness.
To plate, remove steak from the pan and place it on the plate, slice. Place roasted broccoli next to the steak and drizzle with more Butter Extra Virgin Olive Oil and Maple Balsamic Vinegar (if desired).