Grilled Romanesco Steak with Chimichurri Sauce

Grilled Romanesco Steak with Chimichurri Sauce

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Servings 2


  • Food Processor


  • 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


  • 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.


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!