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Pan-Roasted Broccoli 'Steaks' with Garlic-Sesame Vinaigrette
Pan-Roasted Broccoli ‘Steaks’ with Garlic-Sesame Vinaigrette
Donna Griffith/The Primal Gourmet Cookbook

Sure, broccoli ranks high among our favorite veggies, but roast it until caramelized and it becomes transformative. This recipe for pan-roasted broccoli, from Ronny Joseph Lvovski’s Primal Gourmet Cookbook doesn’t even ask you to turn on your oven.

“This technique for pan-roasting broccoli ‘steaks’ is adapted from an America’s Test Kitchen recipe for Brussels sprouts,” Lvovski writes. “Here, I substitute broccoli crowns, which develop a beautifully caramelized crust as they simultaneously steam and tenderize.”

The sweet and savory vinaigrette is essential to balancing the bitter broccoli, but you could swap it for another dressing or condiment—like chimichurri, toum, tahini or zhug—if you’d like.

Excerpted from The Primal Gourmet Cookbook: Whole30 Endorsed: It's Not a Diet If It's Delicious © 2020 by Ronny Joseph Lvovski. Photography © 2020 by Donna Griffith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

RELATED: Broccoli Rabe and Burrata with Lemon

4 servings

Garlic-Sesame Vinaigrette

3 tablespoons extra-virgin olive oil

2 tablespoons rice vinegar

1 garlic clove, thinly sliced

1 teaspoon toasted sesame oil

1 teaspoon honey

Pan-Roasted Broccoli

3 tablespoons avocado oil

2 heads broccoli, halved lengthwise, stalks trimmed and peeled

1 fresh red finger chile, stemmed and thinly sliced

1 teaspoon sesame seeds, for garnish

1. In a mason jar (or small bowl), combine the olive oil, vinegar, garlic, sesame oil and honey. Seal the jar tightly and shake vigorously until emulsified. Set aside until ready to serve. (The vinaigrette can be stored in the refrigerator for up to 2 weeks.)

2. Pour the avocado oil into a large stainless-steel skillet and lay the broccoli in the oil in a single layer, cut-side down. Work in batches, if needed. Cover the skillet with a lid, place it over medium-high heat, and cook until the bottoms of the broccoli start to turn golden, about 5 minutes. Remove the lid and cook until the bottoms are charred, about 5 minutes more.

3. Arrange the broccoli steaks on a serving platter, drizzle them with the vinaigrette, and garnish with the sliced chile and sesame seeds before serving.

312 calories

23g fat

23g carbs

9g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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