Broccoli Steak with Chimichurri & Butter Bean Purée

Broccoli Steak with Chimichurri & Butter Bean Purée 

Serves: 2

The Broccoli Steak

• 1 large broccoli, cut into steaks

• 2 tbsp smoked paprika

• 4 garlic cloves, bashed

• 2 tbsp butter

• Salt & pepper

• Olive oil

• Feta, to finish 

Chimichurri

• Large bunch of fresh parsley, finely chopped

• 1 garlic clove, minced

• 1 red chilli, finely diced

• 2 tbsp red wine vinegar

• 100ml extra virgin olive oil

• Salt & pepper

Butter Bean Purée

• 700g butter beans (jarred is best — keep the liquid)

• Juice of 1 lemon

• 1 garlic clove

• 2 tbsp nutritional yeast

• Salt & pepper

Instructions

1. Make the chimichurri first: finely chop the parsley and add to a mixing bowl. Add the diced chilli and minced garlic with the red wine vinegar. Season, then stream in the olive oil while mixing until combined. Set aside.

2. For the butter bean purée, pour the beans with their liquid into a blender with the lemon juice, garlic, nutritional yeast, salt, and pepper. Blend until smooth, loosening with a splash more bean liquid if needed.

3. Slice the broccoli into steaks — you should get 2–3 from the middle of a large head. Save the extra florets to roast alongside.

4. Season the steaks with salt, pepper, and paprika on both sides. Drizzle with olive oil and massage well.

5. Heat a frying pan to medium-high with 2 tbsp olive oil. Add the steak and press down firmly to sear. Cook for several minutes, then flip and cook the other side until golden brown.

6. Add the bashed garlic cloves and butter to the pan and baste the steak continuously until cooked through.

7. To serve, pour the butter bean purée onto a plate. Place the steak on top, drizzle generously with chimichurri, and crumble over feta if using.

Nutrition (per serving, est.): ~480 cal | 22g protein | 26g fat | 38g carbs | 14g fibre