AMAZING BROCCOLI STEAKS W/ RED CHILI SAMBAL ROMESCO – Lady and Pups

Step 1

TO MAKE THE RED CHILLI SAMBAL ROMESCO: Lightly toast the blanched almonds in a skillet over medium heat until slightly browned, then set aside. Over open flames or with a blow-torch, char the surface of the red chilli until thoroughly blackened (the more thorough you do this, the easier it is to peel), then wait until cool enough to handle. Hold the stem of the chilli with one hand, then scrape the blackened skin off with a small knife on the other hand. Make a small slit at the tip of the chilli, then scrape gently to push the seeds out. It's ok if there are small bits of burnt skin or seeds left here and there. Transfer all the skinned chilli into a blender, along with almonds, garlic, ginger, olive oil, fish sauce, Dijon mustard, white wine vinegar and honey. Blend until smooth, then set aside in a jar. Can be kept in the fridge for several days.

Step 2

TO MAKE BROCCOLI STEAK: Preheat the oven on 445 F/230 C. Wash the broccoli then trim off the dried tip at the bottom of the stem. Use a vegetable-peeler to remove the fibrous skins along the stems and exterior branches, until you see tender fleshes. Find a good symmetrical angle, then cut the broccoli in half, or quarter, whatever you prefer, then set aside in an oven-proof skillet. Drizzle 2~3 tbsp of olive oil into the florets of the broccoli, then over the branches/stem to coat. Lightly season all over with salt and pepper (don't over-salt because the sauce is already salty), then place them with the cut-side down.

Step 3

Set the skillet over medium-high heat and brown the cut-side for a few min to give them a head-start. Leave the broccoli with the cut-side down still, then transfer into the oven to roast for 8~9 min. Turn the broccoli over with the cut-side facing up (the cut-side should be deeply caramelied by this point), and roast for another 8~9 until tender. Serve immediately with lots and lots of red chilli sambal romesco.