Grilled Romanesco Steak with Chimichurri Sauce
Equipment
- Food Processor
Ingredients
- 1 head romanesco
- 1 cup fresh parsley
- 3/4 cup fresh cilantro
- 3/4 cup olive oil plus more for the cast iron
- 1 lemon
- 1 clove garlic peeled and diced
- 1 tsp red pepper flakes
- salt & fresh ground pepper
Instructions
- Place the romanesco on its stem and slice right down the middle into two equal halves. On each half, cut an 1 inch thick steak – allow the florets to crumble off the sides and save for another recipe or cook with the steaks. 1 head of romanesco will make 2 steaks.
- Drizzle both sides of each steak with olive oil and sprinkle with salt and fresh ground pepper.
- Grill the romanesco or sear on a large cast iron. If using a cast iron – heat 1 tbsp olive oil on high heat. Once the oil starts to simmer, place the steaks on and don't touch for 5 minutes.
- Prepare the chimichurri sauce. Using a food processor or blender, combine the parsley, cilantro, red pepper flakes, garlic, and juice from 1/2 the lemon. (save the other half) Pulse a few seconds. Slowly start adding a 1/2 cup of olive oil while pulsing. Add 1 tbsp more olive oil at a time until it reaches the right consistency. Set aside.
- Turn the romanesco over after 5 minutes. Sprinkle with a pinch of salt and squeeze the remaining 1/2 lemon over each steak. Cook for another 5 minutes.
- Remove from cast iron and drizzle chimichurri sauce on top. Serve immediately.
Notes
I served the romanesco steaks over a sweet potato purée. It would also be great with roasted baby potatoes, couscous, or an orzo.
Bon Appétit!
Tracy