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Pan-Roasted Broccoli Steaks with Garlic-Sesame Vinaigrette. Photo: (c) Donna Griffith.<\/p><\/div>\n
Pan-Roasted Broccoli \u201cSteaks\u201d with Garlic<\/h3>\n
Makes 4 servings<\/p>\n
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- 3 tablespoons extra-virgin olive oil<\/li>\n
- 2 tablespoons rice vinegar<\/li>\n
- 1 garlic clove, thinly sliced<\/li>\n
- 1 teaspoon toasted sesame oil<\/li>\n
- 1 teaspoon honey<\/li>\n
- 3 tablespoons avocado oil<\/li>\n
- 2 heads broccoli, halved lengthwise, stalks trimmed and peeled<\/li>\n
- 1 fresh red finger chile, stemmed and thinly sliced<\/li>\n
- 1 teaspoon sesame seeds, for garnish<\/li>\n<\/ul>\n
In a mason jar, combine the olive oil, vinegar, garlic, sesame oil, and honey. Seal the jar tightly and shake vigorously until emulsified. Set aside until ready to serve. (The vinaigrette can be stored in the refrig- erator for up to 2 weeks.)<\/p>\n
Pour the avocado oil into a large stainless-steel saut\u00e9 pan and lay the broccoli in the oil in a single layer, cut-side down. Work in batches, if needed. Cover the pan with a lid, place it over medium-high heat, and cook until the bottoms of the broccoli start to turn golden, about 5 minutes. Remove the lid and cook until the bottoms are charred, 4 to 5 minutes more.<\/p>\n
Arrange the broccoli steaks on a serving platter, drizzle them with the vinaigrette, and garnish with the sliced chile and sesame seeds. <\/p>\n
Serve immediately.<\/p>\n
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