Seared Broccoli Steaks with Chimichurri and Butter Bean Purée

There is something truly magical about taking a humble head of broccoli and elevating it into a centerpiece that commands attention. By slicing the vegetable into thick, substantial steaks, we create a canvas that perfectly captures a smoky char on the outside while remaining tender and vibrant on the inside. This dish is a celebration of fresh produce, proving that plant-forward cooking can be just as elegant and satisfying as any roast. It is perfect for a slow weeknight dinner when you want something special, or for a dinner party where you want to impress guests with bold flavors.

The texture profile of this meal is a masterclass in contrasts. The butter bean purée provides a luscious, velvety foundation that acts as a rich sauce for the charred edges of the broccoli. Then you have the chimichurri, which brings a bright, acidic punch from fresh parsley and a gentle heat from chili that cuts through the richness of the butter-basted vegetables. Every bite offers a balance of earthy smoked paprika, creamy legumes, and sharp citrus notes, making it a complete culinary experience that feels both indulgent and deeply nourishing.

This recipe is best served immediately while the broccoli is still hot and the purée is warm and silky. It works beautifully as a main course for vegetarians, but it also makes a spectacular side dish alongside roasted proteins. Because the butter bean base is so hearty, this meal is surprisingly filling and will keep you satisfied for hours. Whether you are cooking for a quiet night for two or a lively gathering, the vibrant colors of the greens and fresh herbs are guaranteed to become a new favorite in your rotation.

Why You Will Love It

• The creamy butter bean base provides an incredibly rich texture without the need for heavy cream or dairy.
• Searing broccoli steaks develops a deep, smoky flavor that is often lost when simply steaming or boiling.
• The fresh chimichurri adds a burst of herbal acidity that balances the earthy roasted notes perfectly.
• This dish is visually stunning and looks like a high-end restaurant creation on the plate.
• Using pantry staples like canned beans and spices makes this an a very accessible and budget-friendly meal.

Ingredients

Serves 2. Prep time: 20 minutes. Cook time: 20 minutes.

For the broccoli steaks

• 1 large head of broccoli (about 1.5 to 2 pounds / 680g to 900g)
• 2 tablespoons smoked paprika
• 4 cloves garlic, smashed (for basting)
• 2 tablespoons unsalted butter (dairy or plant-based)
• Olive oil, for cooking
• Kosher salt and freshly ground black pepper, to taste

For the chimichurri

• 1 large bunch fresh parsley (about 1 cup packed, roughly 1/2 ounce / 14g)
• 1 clove garlic, minced or grated
• 1 small red chili (such as Fresno or serrano), finely diced
• 2 tablespoons apple cider vinegar (30ml)
• 1/3 cup plus 1 tablespoon extra virgin olive oil (100ml)

For the creamy butter bean base

• Two 15-ounce (425g) cans butter beans, drained, liquid reserved
• 1 lemon, juiced (about 2-3 tablespoons)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• Kosher salt and freshly ground black pepper, to taste

Equipment

• Chef's knife
• Cutting board
• Mixing bowl
• High-speed blender
• Cast-iron skillet