20 Sep BROCCOLI STEAKS WITH CHIMICHURRI AND BRAZIL NUTS
2 heads of broccoli, stems trimmed 1-1/4 inches below the florets and remaining head of broccoli cleaved vertically into “4 steaks” approximately 3/4 inch thick
3 tbsp olive oil
2 tsp crushed red pepper flakes
1/2 cup Brazil nuts, roughly chopped
handful of picked fresh flat-leaf parsley leaves
handful of picked fresh oregano leaves
handful of picked fresh cilantro stems
1 tbsp roasted garlic purée
1/3 cup olive oil
grated zest of 1/2 orange
3 tbsp orange juice
1 tbsp red wine vinegar
fresh chili to taste
-To make the chimichurri, put the fresh herbs, garlic and olive oil in a blender or food processor. Whizz until smooth. Add orange zest and juice, and vinegar. Briefly blend to combine. Add salt and chili.
-To cook the broccoli, preheat a barbecue or grill pan to medium-high. Brush each “steak” with olive oil, sprinkle with the red pepper flakes and season with salt. Barbecue with the hood down over the barbecue, or griddle with a metal bowl covering the steaks until lightly charred and cooked through, about 6 minutes per side. Serve the charred broccoli drizzled with chimichurri and sprinkled with the Brazil nuts.