Romesco Broccoli Steaks
- Not too tricky
- 0:35 m
- 14 ingredients
Originally from Catalonia, Romesco is one of our favourite sauces and is the perfect addition to these broccoli steaks for a smashing summer supper. Traditionally made from a blend of nuts, roasted red peppers, and a touch of vinegar, our romesco gets a punchy upgrade with sundried tomatoes and smoked paprika. It’s the perfect smoky, tangy companion to these charred broccoli steaks.
Serves: 4
Ingredients
For the Broccoli
- 4 tbsp olive oil
- 2 head of broccoli
- 2 tsp garlic powder
- 1 tsp chilli flakes
- ½ tsp sea salt
- ½ tsp black pepper
For the romesco sauce
- 250g roasted red pepper (from a jar)
- 2 tbsp sundried tomatoes
- 100g blanched hazelnuts
- 1 tsp smoked paprika
- ½ lemon
- 1 tsp sherry vinegar
For the gremolata
- 30g plant-based butter
- 2 tbsp olive oil
- 5g oregano
- ¼ tsp salt
For the lentils
- 250g pre-cooked puy lentils
- 2 tbsp olive oil
- ½ lemon
Before you start
Oven 180C | Frying pan | 2 baking trays lined with baking paper
Step 1
Prep the veg and cook the broccoli
- Slice the broccoli into two through the stalk
- Drain and rinse the roasted red peppers
- Zest and juice the lemon
- Heat a large frying pan over a medium heat with the olive oil
- Place the broccoli cut side down and cook until charred
- Repeat with the remaining broccoli steaks then transfer to the baking tray, cut side up and season with the garlic powder, chilli flakes, salt and pepper
- Roast for 20 minutes or until cooked through
Ingredients
- 4 tbsp olive oil
- 2 head of broccoli
- 2 tsp garlic powder
- 1 tsp chilli flakes
- ½ tsp sea salt
- ½ tsp black pepper
- 250g roasted red pepper (from a jar)
- ½ lemon
Step 2
Toast the hazelnuts
- Place the hazelnuts on the other baking tray and roast for 6 minutes until lightly toasted
Ingredients
- 100g blanched hazelnuts
Step 3
Blend the romesco sauce
- Place the red peppers in a blender with the sundried tomatoes in their oil, 3/4 of the toasted hazelnuts, half the lemon juice, sherry vinegar and smoked paprika
- Blend until smooth and taste and season with salt and pepper
Ingredients
- 2 tbsp sundried tomatoes
- 1 tsp smoked paprika
- 1 tsp sherry vinegar
- ¼ tsp salt
Step 4
Make the gremolata
- Heat the same frying pan over a low-medium heat
- Add the olive oil and butter to melt, then add the oregano leaves, frying until the oregano is crispy
- Stir through the lemon zest, salt and hazelnuts for a minute before transferring to a bowl
Ingredients
- 30g plant-based butter
- 2 tbsp olive oil
- 5g oregano
- ½ lemon
Step 5
Assemble and serve
- Dress the lentils in a bowl with the olive oil and the remaining lemon juice
- Taste and season with salt and pepper
- Divide the sauce between two plates, pile up the lentils and top with the broccoli steaks
- Spoon over the gremolata to serve
Ingredients
- 250g pre-cooked puy lentils
- 2 tbsp olive oil