Roasted Broccoli Steaks with a Lemon Yogurt Sauce
One of my dinner guests brings me several food magazines to read and often asks me make him my take on something he has read and seen. Although I look at plenty of recipes both for research and inspiration, I don't often replicate them exactly. This is a close interpretation of one of his desired recipes.
I have wanted to try out a few of these promoted recipes to see just how they turn out and frankly, to see if they are as good as those touched up pictures make them look.
- 1 Whole head broccoli
- 1/4 cup Olive Oil
- 2 Whole peperoncini (or 1 Tbsp of crushed red pepper)
- Fresh Grated Parmesan cheese
- 1/4 cup Greek Yogurt
- 3 tbsp. Mayonaise
- Lemon zest from one lemon
- Lemon Juice from 1/2 lemon
- 1 clove Garlic, minced
Start by placing all the ingredients for the Yogurt Sauce in a bowl and mix well. Place in refrigerator until ready to use.
Next, slice the head of broccoli into 1 inch thick pieces. Stand the head up with the florets on the table and the stem facing up. Try to create pieces that include the stem. Some of the pieces will not have the stalk with them, but that's O.K. Reserve the florets that fall of during the slicing process and just add them to the mixture.
Place all the pieces parts in a large bowl and toss with the olive oil and the peperoncini, salt, and pepper.
Place the broccoli steaks on a sheet pan and be sure they are flat and not overlapping. Add the small pieces around the steaks trying to keep the whole thing as one layer on the sheet pan.
Roast for 15 minutes at 400 degrees, and then carefully flip he large steaks and cook for another 15 minutes. When the steaks are done place on a serving platter and add the parmesan cheese.
Serve with a side of the yogurt sauce for dipping. The broccoli steaks on their own are what you might expect form this vegetable. The acidic and tangy taste of the sauce is a delightful addition to the broccoli and brings the taste to a much higher level. A recipe worthy of repeating from another publication.