Charred Broccoli Steaks with Spicy Romesco

Thick-cut broccoli steaks roasted until deeply charred and served over a bold, smoky romesco sauce. The richness of the sauce paired with the crisp edges of the broccoli creates a dish that feels both rustic and refined.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings

Instructions:

1. Prepare the broccoli steaks
Preheat oven to 425°F. Trim the broccoli and slice through the center to create thick steak-style pieces, about 1 inch thick.

2. Season the broccoli
Place broccoli steaks on a sheet tray and brush with olive oil. Season with smoked paprika, salt, and black pepper.

3. Roast until charred
Roast for 18–20 minutes, flipping halfway through, until the edges are crispy and slightly charred while the centers remain tender.

4. Make the romesco
In a blender or food processor combine roasted red pepper, almonds, garlic, smoked paprika, chili flakes, vinegar, and olive oil. Blend until thick and slightly textured. Season with salt.

Ingredients:

For the broccoli:

• 2 large heads broccoli

• 2 tbsp olive oil

• Salt and black pepper

• ½ tsp smoked paprika

For the spicy romesco:

• 1 roasted red pepper

• ¼ cup toasted almonds

• 1 garlic clove

• ½ tsp smoked paprika

• ¼–½ tsp chili flakes (depending on spice preference)

• 1 tbsp red wine vinegar

• 3 tbsp olive oil

• Salt to taste

To finish:

• Lemon zest

• Flaky sea salt

• Fresh herbs (parsley or basil)

• Olive oil drizzle

Dom’s Tip:

Roast the broccoli at a high temperature and give it space on the pan. The more contact it has with the heat, the deeper the char — and that slight bitterness is what makes the romesco sauce shine.