Sesame Broccoli 'Steak' with Warm Chilli Tomato Vinaigrette

Wednesday, October 28, 2015
As much as I love my vegetables, I'm no vegetarian. I'm not often fooled by tofu and I would never try to fool you into substituting your dose of meat because I know you're not a fool. BUT. I will, however, strongly encourage you to give this one a go. When I call it a 'steak', I'm by no means suggesting you eat it in lieu of an actual steak, mainly because I don't want provoke any hungry, irate carnivores. Perhaps, you could eat it with a steak though? Although, I will admit, (hungry carnivores, please disregard) I'd happily let these quench my meat cravings, any day once in a while.

And for any vegetarian folk, you. are. welcome.  

This recipe is adapted from the genius behind Lady and Pups.  

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Sesame Brocoli 'Steak' 
with Spicy Tomato Vinaigrette

Serves 2 (2 'steaks' each)

YOU WILL NEED:
FOR THE STEAKS:
1 WHOLE BROCCOLI HEAD 
OLIVE OIL
1 TSP PAPRIKA
1 TBSP SESAME SEEDS

FOR THE VINAIGRETTE:
1 CAN TOMATOES 
1 WHITE ONION FINELY CHOPPED
1 CLOVE GARLIC FINELY CHOPPED
1 TBSP BUTTER (OPTIONAL)
2 TBSP SUGAR
1 TBSP RED WINE VINEGAR
1.5 TSP CHILI FLAKES
SALT AND PEPPER
OLIVE OIL

2 TBSP NATURAL YOGHURT

Pre-heat the oven to 180 C or 350 F.

Start by sautéing the garlic and onion in a tablespoon of olive oil. When the onions are soft and translucent, add the tomatoes. Let simmer for 10 minutes and add the sugar, butter red wine vinegar, chilli flakes and a pinch of salt and pepper. 

Meanwhile, cut the broccoli head into 4 pieces length ways. Heat a pan and rub the broccoli steaks with a tablespoon of olive oil, the paprika and the sesame seeds. 

Add a little more olive to the pan and when hot sear the broccoli pieces on each side. When they start to brown, transfer them onto a baking tray and into the pre-heated oven. (If your pan is oven proof, you can just stick the pan in the oven). Roast for 15 minutes, turning half way through cooking time. 

Blend the sauce mixture in a food processor until smooth. Taste and add more sugar, vinegar or chilli if necessary. 

When the steaks are ready, plate two per person and eat with the vinaigrette, a tablespoon of natural yoghurt, a drizzle of olive oil and a pinch of black pepper.

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