Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Grilled Broccoli Steaks with Basil and Feta Cheese
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 2 to 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 32 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 25 mg
- Sodium
- 593 mg
This recipe is sponsored by Walmart. This recipe is a great way to bring a meaty texture to your summer table without the meat. It can be served as part of a steakhouse dinner on the grill or even in place of meat for a meatless Monday. The recipe also works wonderfully with cauliflower, cabbage or any other hearty vegetable. Choose bigger, sturdier heads of broccoli. This is the type of recipe where carefully selecting your produce matters!
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 32 g
- Saturated Fat
- 7 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 25 mg
- Sodium
- 593 mg
Ingredients
Directions
- Get ready: Preheat the grill on high.
- The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
- The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
- Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.
Cook’s Note
If your broccoli is getting overly charred and isn’t fully cooked, place a layer of foil underneath the broccoli on the grill and close the lid to finish cooking. Sometimes cooking larger vegetables can dry them out before they are tender. Keep a spray bottle with water near the grill and spray the broccoli steaks from time to time to add moisture as they cook.
