Roasted Broccoli Steaks Food
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
ROASTED BROCCOLI STEAKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 2 heads broccoli; slice from the stem end into thick steaks (some florets will fall off). Toss with olive oil and salt. Roast on a preheated baking sheet at 450 degrees F until browned, 15 minutes. Whisk 1/4 cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice; season with salt and red pepper flakes. Drizzle over the broccoli; top with parsley, red onion and feta.
GRILLED BROCCOLI STEAKS WITH BASIL AND FETA CHEESE
This recipe is sponsored by Walmart. This recipe is a great way to bring a meaty texture to your summer table without the meat. It can be served as part of a steakhouse dinner on the grill or even in place of meat for a meatless Monday. The recipe also works wonderfully with cauliflower, cabbage or any other hearty vegetable. Choose bigger, sturdier heads of broccoli. This is the type of recipe where carefully selecting your produce matters!
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Get ready: Preheat the grill on high.
- The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
- The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
- Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.
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EASY ROASTED BROCCOLI STEAKS | ALEXANDRA'S KITCHEN
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5/5 (23)Category Entrée
- Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head. Transfer to a rimmed baking sheet. (I like to use these quarter sheet pans for this.) Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place the heads cut side down. Set aside.
- In a 9-inch square baking dish (or something similar), toss the tomatoes and onion with 1 tablespoon olive oil and 1 teaspoon kosher salt. Season with pepper to taste.
- Transfer both pans to the oven for 25-30 minutes. (Note: Please check after 10 minutes — if the broccoli is charring too quickly, lower the heat to 450ºF. My oven has been running cool, so 475ºF has been working for me.) To test for doneness, lift up one of the broccoli heads — you want it to be nicely caramelized on its cut side. If it isn’t brown, continue to roast until it is brown. The tomatoes should be beginning to collapse and starting to lightly blister in spots. Remove both pans from the oven. Flip the broccoli heads and return the pan to the oven for another 5 minutes.
ROASTED BROCCOLI STEAKS WITH TOMATO BUTTER AND …
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- Preheat oven to 475°F. Toss together bread, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until bread is golden brown and crisp, 4 to 6 minutes, stirring once after 3 minutes. Remove from oven; set aside. Reduce oven temperature to 425°F.
- Place a rimmed baking sheet in oven; let warm at 425°F 10 minutes. Toss together broccoli steaks, tomatoes, onion wedges, 2 teaspoons salt, 1 teaspoon pepper, and remaining 1/4 cup oil in a large bowl. Arrange mixture in a single layer on preheated pan. Bake at 425°F until broccoli is tender and charred in spots, 20 to 25 minutes, flipping broccoli and onion after 10 minutes. Remove from oven.
- Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds, adding remaining 1/4 cup stock, 1 tablespoon at a time, as needed to thin sauce to a pourable consistency. With blender running, gradually add butter, processing until sauce is glossy and thick, about 20 seconds. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.
- Spoon about 1/4 cup tomato sauce onto each of 4 plates. Top with broccoli steaks, tapenade, and toasted breadcrumbs.
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- Place racks in upper and lower thirds of oven; preheat to 425°. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired.
- Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.
- Mix cilantro, capers, jalapeño, and remaining ¾ cup olive oil into reserved shallot mixture. Reserve 1 steak and ¼ cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.
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