Broccoli steaks with chimichurri and brazil nuts

Broccoli steaks with chimichurri and brazil nuts

By
From
Cut the Carbs!
Serves
4

Being in the great parrillas of Buenos Aires and not being able to face meat can be a cruel curse. Yet that’s what can happen when your adventures in South America coincide with the full throes of morning/ all-day sickness. There were many nights when I was caught between a rock of bleeding-rare steaks and the hard place of stodgy pastas when I wished this broccoli dish was on offer. By cleaving a head of broccoli into ‘steaks’ and charring it on a grill you not only have some visual novelty (it closely resembles the transverse of a tree), but it brings out the brassica’s inherent meaty and nutty taste. The accompanying chimichurri is a trilling South American sauce traditionally served with steaks; it’s a busy slurry of herbs, heat and here, the vibrancy of orange. Serve it over the broccoli, but also don’t be shy about sloshing it over a piece of red meat or two. These days I like a rump steak, medium-rare.

Ingredients

Quantity Ingredient
1-2 heads broccoli, stems trimmed 3 cm below the florets and remaining head of broccoli cleaved vertically into 4 ‘steaks’ approximately 2 cm thick
2 tablespoons olive oil
1 teaspoon dried chilli flakes
35g brazil nuts, roughly chopped
sea salt

Chimichurri

Quantity Ingredient
handful picked fresh flat-leaf parsley leaves
handful picked fresh oregano leaves
handful picked fresh coriander leaves
1 tablespoon finely chopped coriander stems
1/2 garlic clove, peeled
60ml good-quality olive oil
1/2 orange, grated zest
2 tablespoons orange juice
1 teaspoon red wine vinegar
fresh chilli, to taste

Method

  1. To make the chimichurri, put the fresh herbs, garlic and olive oil in a blender or food processor. Whizz until smooth. Add the orange zest and juice, and the vinegar. Briefly blend to combine.
  2. Add salt and chilli to taste (I wouldn’t be shy about either of them). If you think it can handle more garlic, grate a little more in, but be careful – the flavour will become stronger over time.
  3. To cook the broccoli, preheat a barbecue/grill pan to medium–high. Brush each ‘steak’ with the olive oil, sprinkle with the chilli flakes and season with salt. Barbecue with the hood down over the barbecue, or griddle with a metal bowl covering the steaks until lightly charred and cooked through – about 5–6 minutes per side. Serve the charred broccoli drizzled with chimichurri and sprinkled with the Brazil nuts, for crunch.
Tags:
healthy
low carb
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