Epic Roasted Broccoli Steaks

Epic Roasted Broccoli Steaks are the perfect side dish to any main.  They are richly flavored, snazzy to look at and all around delicious!

I know you’ve heard of cauliflower steaks.  Thick slabs of cauliflower that are roasted to create a hearty vegetarian meal.  But what about broccoli steaks.  I hadn’t heard of these so I started playing around with them one day.  These are simply small heads of broccoli split down the middle and roasted.

But what makes these so “epic” is the wonderful roasted tomato sauce that the steaks sit on and the crunchy bread crumb-Kalamata olive topping that adorns them.

To make this epic dish, split two small heads of broccoli in half and place them on a baking sheet.  Drizzle with olive oil, salt and pepper and set them aside.

On another sheet pan, toss cherry tomatoes and red onion chunks with olive oil, kosher salt and pepper.

Place both sheet pans in a hot 475° oven and roast for about 25-30 minutes.  The bottoms of the broccoli should begin to char up and the tomatoes should blister while the onions start to caramelize.  Remove the tomato mixture from the oven and flip the broccoli steaks over and leave to roast for another 5 minutes.

While the broccoli is finishing, purée the tomato mixture in a blender with a little water.  Add butter to give it a nice richness.

The bread crumbs get toasted in a hot skillet with olive oil until they are golden brown.  At this point, add the chopped Kalamata olives and stir to combine.  If you are not an olive fan, simply omit them.

To serve this dish, pour some of the sauce on a platter, top with the roasted broccoli.  Finally, sprinkle bread crumbs over the top. Epic!

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Epic Roasted Broccoli Steaks

Makes: 4 servings

Prep Time: 10 minutes

Bake Time: 40 minutes

Total Time: 50 minutes

Ingredients

  • 2 small-ish heads broccoli, 1 – 1 & 1/2 lbs total
  • 6 tbsp extra-virgin olive oil, divided
  • 2 tsp kosher salt, divided
  • 2 cups cherry tomatoes (12 ounces)
  • 1 red onion (9 ounces pre trimming)
  • freshly cracked black pepper
  • 3/4 cup (1 & 1/2 ounces) fresh bread crumbs, see (Chef’s Notes)
  • 2 tbsp unsalted butter
  • 1/3 cup pitted Kalamata olives (see Chef’s Notes)

 

Instructions

Preheat the oven to 475°F. Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head lengthwise through stalk. Transfer to a rimmed baking sheet. 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 small sheet pan, 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. 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 begin to collapse and start 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.

Meanwhile, transfer the roasted tomatoes and onions along with 1/4 cup water to a high speed blender or food processor. If using a blender be sure to let the mixture cool briefly before puréeing, or be sure to start puréeing on low, with the small opening at the top removed and covered lightly with a tea towel to allow the hot air to escape. Purée until smooth. Add 2 tablespoons butter and purée again until smooth. Taste and adjust with salt, if necessary. Add water by the tablespoon to thin. Sauce should be pourable.

In a large skillet over medium heat, heat 2 tablespoons olive oil oil until it just begins to shimmer. Add the bread crumbs and a small pinch of salt. Toast, stirring often, until the crumbs are evenly golden, about 5 minutes. Add the olives and stir for another 15 seconds or so. Remove pan from heat.

To plate, pour sauce (you likely won’t need all of it) over a serving platter, spreading with the back of a spoon. Top with the roasted broccoli halves. Spoon as many of the olive bread crumbs over top as you wish. Serve immediately passing more sauce and olive bread crumbs on the side.

Chef’s Notes:

If you don’t like olives, just omit them. The bread crumbs are delicious on their own.

For fresh bread crumbs, simply place a hunk of day- or days-old bread into the food processor. Blend until finely chopped. Transfer to a storage vessel. Freeze the crumbs for up to 3 months or transfer to the fridge for 2 to 3 days.

Recipe from Alexandra’s Kitchen

Ingredients

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