Best Roasted Broccoli Steaks Recipes

STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE image

Yield 4 people

Number Of Ingredients 13

Salt and pepper
1 large bundle broccoli rabe (also called rapini)
4 tablespoons EVOO
6 cloves garlic--4 crushed, 2 finely chopped
1 teaspoon crushed red pepper
5 medium russet potatoes, peeled and cut into 2-inch chunks
2/3 cup warm milk
5 - 6 ounces ripe, soft Taleggio cheese, rind trimmed, cut into 1/2-inch cubes
6 tablespoons butter, at room temperature
3 tablespoons fresh rosemary, finely chopped
4 8 ounces 1-inch-thick strip steaks
Coarsely ground black pepper
Flaky sea salt

Steps:

Preheat the oven to 425 degrees . In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes. Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover. In a small bowl, mix the butter, rosemary and chopped garlic. Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.

Roasted Broccoli Steaks with Olive Relish image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

Roasted Broccoli Steaks image

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.