Charred Broccoli Steak
Broccoli is deeply charred on the grill, smothered in CHEF-MATE® Basic Cheddar Cheese Sauce, and topped with rye breadcrumbs, parsley, lemon zest and shaved radish gremolata giving you a showstopper of a dish.
Ingredients
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Broccoli Steak
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Broccoli, cut into 3/4-inch steaks -- 4 ea
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Oil, Olive -- ¼ cup
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Salt -- to taste
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Pepper -- to taste
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Breadcrumbs
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Bread, Rye, sliced -- 4 slices
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Salt -- to taste
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Gremolata
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Radishes, sliced -- 4 ea
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Lemon, juice -- 2 tsp
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Lemon, zest -- 1 tsp
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Garlic, fresh, grated -- 1 clove
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Oil, Olive -- 1 Tbsp
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Salt -- to taste
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Pepper -- to taste
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To Serve
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Chef-mate Basic Cheddar, warmed -- 1 cup
Preparation
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1For the broccoli steak: Preheat oven to 425°F.
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2Line a half sheet pan with foil. Place each broccoli steak on the foil. Drizzle each with oil, salt and pepper. Rub the oil and seasonings into the broccoli steaks with your hands.
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3Bake in oven for 10-25 minutes, flipping after 10 minutes.
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4For the rye breadcrumbs: In the last 7 minutes of broccoli baking, place the sliced rye on the baking sheet. Keep a close eye on the bread-you want a golden brown toast, but no burning.
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5Reserve toasted bread and broccoli steaks for service. Once toasted, transfer to food processor and pulse until breadcrumbs are made.
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6For the gremolata: Combine radishes, lemon zest, lemon juice, grated garlic, and EVOO. Season with salt and pepper.
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7Heat the basic cheddar sauce in a saucepot over medium-low heat.
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8Place 2 ounces basic cheddar sauce in the center of each of 4 plates. Top with charred broccoli steak, a dusting of rye breadcrumbs, and a spoonful of gremolata.
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