Sesame and Chili Broccoli Steaks
I get it. Broccoli steaks is kind of an oxymoron. But, cauliflower steaks are all the rage these days so I figured I would try something similar with broccoli. The key to this working is to keep the broccoli in big stalks so they can take a lot of heat and also go heavy on the seasonings. The broccoli needs big flavors!
Speaking of big flavors, the seasoning I used on these is just a mix of sesame seeds and red pepper chile flakes, but A LOT of both. You might think that it’s too much but a lot will fall off as it roasts so just go big.
High heat. Lots of seasoning. Sounds like a steak to me!
- Preheat oven to 425 degrees F.
- Cut broccoli stalks down the middle and don’t separate the florets. Drizzle well with olive oil and sprinkle with salt and pepper. Roast, cut side up, for 15 minutes at 425 degrees F.
- Meanwhile, mix together sesame seeds, red pepper flakes, and kosher salt.
- When stalks come out, sprinkle liberally with mixture on all sides.
- Return to oven for 15 minutes, cut-side down.
- Serve while warm!
Like I said, start this roasted broccoli in big stalks. I tried to buy medium-sized stalks and just split them right down the middle. Olive oil. Salt. Pepper.
Don’t add the sesame seeds and chili right away or it’ll burn.
Roast the broccoli like this for about 15 minutes to get some browning going. We aren’t done though!
The topping is pretty easy. It’s 1 tablespoon sesame seeds to one teaspoon of red pepper flakes. You can make as much as you need in that ratio and then add a sprinkle of kosher salt as well. Try to really rub it into the broccoli so it sticks.
Return to the oven for another 15 minutes or so. I like finishing the broccoli with the cut-side DOWN so it gets a nice crust on that side and the florets get some direct heat as well.
To be honest, this isn’t a meal as much as a true steak would be, but it’s an absolutely boss side dish.
You could serve it with, like, a real steak. Steak on steak.
I dare you.