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Seared Broccoli Steaks with Chimichurri and Butter Bean Purée: Step-by-Step Instructions

Step-by-Step Instructions

Step 1: Prepare the Chimichurri

Start by finely chopping the fresh parsley until it is uniform. Finely dice the red chili, removing seeds if you prefer less heat, and grate the clove of garlic. In a small mixing bowl, combine the parsley, chili, garlic, and apple cider vinegar. Season generously with salt and pepper. Slowly stream in the extra virgin olive oil while whisking constantly to emulsify. Set this aside at room temperature to let the flavors meld.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – roasting broccoli and serving with cheese and polenta — Step 1: Prepare the Chimichurri

Step 2: Create the Butter Bean Purée

Drain the butter beans but be sure to reserve at least 1/2 cup of the cooking liquid. Place the beans into the blender along with the lemon juice, salt, pepper, the remaining clove of garlic, and nutritional yeast. Blend on high speed until the mixture is completely smooth and lacking lumps.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – roasting broccoli on a bed of polenta — Step 2: Create the Butter Bean Purée

Step 3: Adjust the Purée Consistency

Check the thickness of your purée. If it is too thick, add the reserved bean liquid one tablespoon at a time, blending between additions, until you reach a luscious, creamy consistency that would easily spread. Set the purée aside and keep it warm while you prepare the vegetables.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – person holding a bowl of food, possibly adding cheese — Step 3: Adjust the Purée Consistency

Step 4: Slice the Broccoli Steaks

Place the broccoli head on your cutting board. Using a sharp knife, slice the head lengthwise into two or three thick 'steaks', about 1 inch thick, ensuring you cut through the core to hold the florets together. If any loose florets fall off, set them aside; you can roast them with the steaks or use them for another later recipe.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – person grating cheese over salad in a bowl — Step 4: Slice the Broccoli Steaks

Step 5: Season the Vegetables

Drizzle the broccoli steaks generously with olive oil. Sprinkle both sides with the smoked paprika, kosher salt, and freshly ground black pepper. Use your hands to massage the spices deep into the florets, ensuring every crevice is coated for even flavor development and a beautiful crust during the searing process.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – Pouring ingredients into a blender — Step 5: Season the Vegetables

Step 6: Sear the Steaks

Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering and just barely smoking, carefully place the broccoli steaks in the pan. Use a spatula to press down gently on each steak to ensure maximum contact with the hot surface for a deep golden brown sear.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – person is using a blender to mix ingredients — Step 6: Sear the Steaks

Step 7: Baste and Finish Cooking

Cook the steaks for 4-6 minutes on the first side until they are deeply browned and slightly charred. Flip the steaks, then add the 4 smashed garlic cloves and unsalted butter to the pan. As the butter melts and foams, use a spoon to continuously baste the broccoli with the fragrant garlic butter for the remaining minutes until the vegetable is tender-crisp.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – roasting broccoli on a baking tray — Step 7: Baste and Finish Cooking

Step 8: Plating and Serving

Spoon a generous pool of the creamy butter bean purée onto the center of each plate. Carefully lift a broccoli steak onto the top of the purée. Drizzle the vibrant chimichurri over the steaks. If you like, you can crumble a little feta cheese over the dish for extra saltiness. Serve immediately while hot.

Seared Broccoli Steaks with Chimichurri and Butter Bean Purée – Spraying oil on a piece of broccoli in a pan — Step 8: Plating and Serving

Expert Tips

Select a very large, firm head of broccoli; a sturdy stem is essential for keeping the steaks together falling falling apart during slicing.
You can vary the heat of the chimichurri by removing all seeds for a mild sauce or leaving them for a spicy kick.
Don't discard the loose florets; toss them with oil and salt and roast at 400°F (200°C) for 20 minutes alongside.
Using a cast-iron skillet is recommended for the best heat retention, which helps achieve that essential professional char on the broccoli.
If your butter bean purée skins over while waiting, a splash of warm water or olive oil will whisk it back to its original silky state.

Variations

For a different twist, swap the butter beans for canned chickpeas for a nutier purée base.
Add toasted pine nuts to the chimichurri for an extra crunch and traditional touch of texture.
Substitute the apple cider vinegar with lime juice for a brighter, more tropical-leaning flavor profile.
Add a pinch of cumin to the smoked paprika rub for a deeper, more earthy aroma on the broccoli.

Serving Suggestions

This dish is substantial enough on its own, but it pairs beautifully with a simple wild green salad or a side of fluffy quinoa. If you are serving this as a side course, it works excellently next to roasted carrots or even grilled tofu. A piece of crusty sourdough bread is also essential for sweeping up the remaining creamy butter bean purée.

Storage and Reheating

Store the leftover chimichurri and butter bean base in separate airtight containers in the refrigerator for up to 3-4 days. To reheat the purée, warm it in a small saucepan over low heat with a splash of water. The cooked broccoli steaks are best enjoyed fresh, but they can be reheated in a pan for 2 minutes per side to regain their texture without making them soggy. For general guidance on how long cooked dishes keep, see these cold food storage charts.

Frequently Asked Questions

Can I use frozen broccoli for this recipe?

While you can use frozen broccoli, it will not hold the structural integrity required to make 'steaks.' Frozen broccoli is much softer and will fall apart when seared, so fresh, firm heads are highly recommended for this specific preparation method.

What can I use instead of butter beans?

If butter beans are unavailable, cannellini beans or even cauliflower can be used for the base. Butter beans provide a specific creaminess and mild flavor that is central here, so ensure you adjust the liquid to maintain the same smooth consistency.

Can I make the chimichurri in advance?

Yes, the chimichurri actually tastes better if it sits for a few hours, allowing the vinegar and herbs to infuse the oil and garlic. You can store it in the fridge for up to three days, reaching room temperature before serving.

How do I know if the broccoli is done?

The broccoli is done when a fork slides easily into the thick stem. It should be tender but still have a slight bite—known as tender-crisp—rather than being mushy or overcooked through.

Is there a vegan substitute for nutritional yeast?

Absolutely, you can use a little ground vegan parmesan or a bit of extra mustard powder to provide depth, though nutritional yeast adds a unique savory, nutty note that specifically complements the butter bean purée perfectly.

Final Thoughts

This broccoli steak recipe is a testament to how simple ingredients can transform into something extraordinary with the right techniques. By focusing on texture—the charred veg, the silky beans, and the fresh herbs—you create a meal that feels thoughtful and prepared. It is a versatile dish that fits into many lifestyles and always delivers a burst of fresh flavor. We hope your family enjoys serving this vibrant centerpiece as much as they enjoy eating it!

Printable Recipe: Seared Broccoli Steaks with Chimichurri and Butter Bean Purée

Servings: 2 servings | Prep: 20 min | Cook: 20 min | Total: 40 min

Ingredients

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

Instructions

Start by finely chopping the fresh parsley until it is uniform. Finely dice the red chili, removing seeds if you prefer less heat, and grate the clove of garlic. In a small mixing bowl, combine the parsley, chili, garlic, and apple cider vinegar. Season generously with salt and pepper. Slowly stream in the extra virgin olive oil while whisking constantly to emulsify. Set this aside at room temperature to let the flavors meld.
Drain the butter beans but be sure to reserve at least 1/2 cup of the cooking liquid. Place the beans into the blender along with the lemon juice, salt, pepper, the remaining clove of garlic, and nutritional yeast. Blend on high speed until the mixture is completely smooth and lacking lumps.
Check the thickness of your purée. If it is too thick, add the reserved bean liquid one tablespoon at a time, blending between additions, until you reach a luscious, creamy consistency that would easily spread. Set the purée aside and keep it warm while you prepare the vegetables.
Place the broccoli head on your cutting board. Using a sharp knife, slice the head lengthwise into two or three thick 'steaks', about 1 inch thick, ensuring you cut through the core to hold the florets together. If any loose florets fall off, set them aside; you can roast them with the steaks or use them for another later recipe.
Drizzle the broccoli steaks generously with olive oil. Sprinkle both sides with the smoked paprika, kosher salt, and freshly ground black pepper. Use your hands to massage the spices deep into the florets, ensuring every crevice is coated for even flavor development and a beautiful crust during the searing process.
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering and just barely smoking, carefully place the broccoli steaks in the pan. Use a spatula to press down gently on each steak to ensure maximum contact with the hot surface for a deep golden brown sear.
Cook the steaks for 4-6 minutes on the first side until they are deeply browned and slightly charred. Flip the steaks, then add the 4 smashed garlic cloves and unsalted butter to the pan. As the butter melts and foams, use a spoon to continuously baste the broccoli with the fragrant garlic butter for the remaining minutes until the vegetable is tender-crisp.
Spoon a generous pool of the creamy butter bean purée onto the center of each plate. Carefully lift a broccoli steak onto the top of the purée. Drizzle the vibrant chimichurri over the steaks. If you like, you can crumble a little feta cheese over the dish for extra saltiness. Serve immediately while hot.