An easy and healthy recipe featuring broccoli cut into steaks, served with a flavorful chimichurri sauce and a creamy butter bean base. Perfect for a quick, plant-based meal.
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!
