Broccoli Steak with Chimichurri

1: First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl.

2: Finely dice the chilli, mince the garlic + add to the herbs with the vinegar.

3: Season to taste, then stream in the olive oil whilst mixing until thoroughly combined. Set aside.

4: For the butter beans, separate the beans from their juices, then pour beans into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. Loosen with a splash of bean liquid for desired consistency if needed.

5: For the broccoli, chop into steaks - you should be able to get 2-3 from the middle of a large one.

6: Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil until caramelised.

7: Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well.

8: Get a frying pan up to a medium high heat, then add 2 tbsp olive oil. Once hot, add the steak - press down to get a good sear.

9: After several minutes, flip + cook the other side until golden brown.

10: Bash the garlic cloves, then add with the butter + baste continuously.

11: To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri + feta if you like, then enjoy!