Broccoli Steaks with Walnut-Raisin Salsa

updated Aug 28, 2020
Broccoli Steaks with Walnut-Raisin Salsa

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Serves4

Prep5 minutes to 10 minutes

Cook35 minutes to 45 minutes

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Credit: Kristin Teig; Food Styling: Catrine Kelty

Broccoli rarely gets to play main course, but I’ve always found it hearty enough to do so. It just needs a little something extra — not much, though — to make it feel like more than a side dish. Let’s be honest — cheese always helps.

Here, crumbly ricotta salata is the base for a salsa of sorts that’s generously spooned over thick, steak-like pieces of roasted broccoli. Added to the cheese are vinegar-soaked raisins, toasted walnuts, herbs, garlic, and red pepper flakes. The result is something that’s salty, tangy, sweet, savory, and spicy all at the same time, forcing your taste buds to try to keep up.

Broccoli Steaks with Walnut-Raisin Salsa

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Prep time 5 minutes to 10 minutes

Cook time 35 minutes to 45 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 heads

    (about 1 pound) broccoli

  • 4 tablespoons

    extra-virgin olive oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons

    sherry vinegar

  • 1/4 cup

    golden raisins

  • 1/2 cup

    walnuts, toasted and chopped

  • 3 ounces

    ricotta salata, crumbled (about 3/4 cup)

  • 2 tablespoons

    chopped fresh parsley

  • 1

    small garlic clove, grated or minced

  • Pinch red pepper flakes

Instructions

  1. Place a rack in the middle of the oven and preheat the oven to 450°F.

  2. Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

  3. Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

  4. Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Recipe Notes

Ingredient Variation: If you can’t find ricotta salata, use a firm block of feta cheese.

Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group