Romesco Broccoli Steaks

Romesco Broccoli Steaks

Honestly, this is one of those recipes we keep coming back to because it looks seriously impressive but it's mostly the oven doing the hard work. Broccoli steaks get charred in a pan first, then roasted until tender and a little crispy at the edges, and that smoky romesco sauce just takes the whole thing somewhere special. You've got that deep, nutty sweetness from the roasted red peppers, a gentle heat from the chilli flakes, and a brightness from the lemon that ties it all together. It's the kind of plate that makes people go quiet for a second when they try it. Make this tonight and we promise it'll earn a permanent spot in your rotation.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays
  • Blender
  • Large frying pan

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)
  • 2 tbsp sundried tomatoes
  • 100g blanched hazelnuts
  • 1 tsp smoked paprika
  • ½ lemon
  • 1 tsp sherry vinegar
  • 30g plant-based butter
  • 2 tbsp olive oil
  • 5g oregano
  • ¼ tsp salt
  • 250g pre-cooked puy lentils
  • 2 tbsp olive oil
  • ½ lemon

Method

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
2

Toast the hazelnuts

  • Place the hazelnuts on the other baking tray and roast for 6 minutes until lightly toasted
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
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
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

Tips & Variations

  • Don't rush the char: We know it's tempting to move the broccoli around in the pan, but leave it alone. You want a proper dark crust on that cut side before you flip it. That's where all the flavour lives.
  • Make extra romesco: Seriously, double the sauce. It keeps in the fridge for four or five days and it's unreal on pasta, spread on toast, or dolloped onto roasted veg. You'll thank yourself later.
  • Season generously: Broccoli can take a lot of seasoning. Don't be shy with the garlic powder, chilli flakes, and especially the salt before it goes into the oven. It makes a real difference to the final result.

Why This Works

The trick here is the double-cook method. Getting a proper char on the cut side of the broccoli in the pan before it goes in the oven means you get those gorgeous caramelised edges and a tender middle, rather than just steamed-tasting broccoli. The romesco does the rest of the heavy lifting, and because it's built on roasted red peppers, it already has that slow-cooked depth without you having to do much at all.