Broccoli Steak with Chimichurri
A 25-minute vegetarian recipe for dinner.
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Ingredients
Main ingredients
- 50 g Broccoli
- 10 g Butter
- 5 g Parsley
- ½ Red chili peppers
- 220 g Butter beans, canned
- 0.5 g Lemon
Seasonings and other
- ¼ tsp Paprika powder
- 1 clove Garlic
- a pinch Salt
- ¼ tsp Black pepper
- 1 tbsp Olive Oil
- 1 tsp Red wine vinegar
- 5 g Nutritional yeast
Instructions
- Make the Chimichurri
Finely chop the parsley and place it in a mixing bowl. Finely dice half a red chili pepper and mince half of the garlic clove. Add these to the bowl along with the red wine vinegar. Season lightly with salt and black pepper, then slowly drizzle in a little of the olive oil while stirring until everything is well combined. Set the chimichurri aside.
- Prepare the Butter Bean Purée
Separate the canned butter beans from their liquid, reserving a small amount of the liquid in case you need to thin the purée. Place the beans in a blender with the remaining half garlic clove, the juice from half a lemon, a pinch of salt, a grind of black pepper, and the nutritional yeast. Blend until smooth, adding a splash of the reserved bean liquid if needed to reach your desired consistency.
- Cut and Season the Broccoli
Slice the broccoli into thick “steaks” if possible, saving any leftover florets for another recipe or roasting them separately. Rub the steaks on both sides with a mixture of salt, black pepper, and paprika, then drizzle with a bit of olive oil and massage it in to ensure even coverage.
- Sear and Baste the Broccoli Steaks
Warm the remaining olive oil in a frying pan over medium-high heat. Once hot, place the broccoli steaks into the pan and press them down gently for a good sear. After several minutes, flip the broccoli and cook the other side until it turns golden brown. Lightly crush the remaining garlic clove, then add it to the pan with the butter. Baste the broccoli steaks by spooning the melted butter over them until they are nicely browned and cooked to your liking.
- Plate and Serve
Spread some of the butter bean purée onto a plate and place a broccoli steak on top. Drizzle with the chimichurri, add any extra garnish you like, and enjoy while it’s still hot.
