Romesco Broccoli Steaks

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:35 m

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.

Start cooking ➞




For the Broccoli

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 head of broccoli<item-todo-done><item-todo-done>2 tsp garlic powder<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done>

For the romesco sauce

<item-todo-done>250g roasted red pepper (from a jar)<item-todo-done><item-todo-done>2 tbsp sundried tomatoes<item-todo-done><item-todo-done>100g blanched hazelnuts<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>1 tsp sherry vinegar<item-todo-done>

For the gremolata

<item-todo-done>30g plant-based butter<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>5g oregano<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done>

For the lentils

<item-todo-done>250g pre-cooked puy lentils<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>½ lemon<item-todo-done>

Before you start

Oven 180C | Frying pan | 2 baking trays lined with baking paper

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

Toast the hazelnuts

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

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

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

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
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