Charred Steak And Broccolini With Cheese Sauce Recipes

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CHARRED BROCCOLINI WITH HOMEMADE RICOTTA



Charred Broccolini with Homemade Ricotta image

Provided by Molly Yeh

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 pound broccolini, ends trimmed, outer layer of stems peeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, plus more for serving
2 cloves garlic, peeled and grated
1 lemon, for zesting
Ricotta (recipe follows)
Crushed red pepper flakes, for serving, optional
Flakey sea salt, for serving
Lemon wedges, for serving
8 cups (1920 grams) whole milk
1 teaspoon kosher salt
1/4 cup (60 grams) lemon juice (from 1 lemon)

Steps:

  • Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
  • To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
  • Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
  • To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.

ROASTED BROCCOLINI AND CHEDDAR



Roasted Broccolini and Cheddar image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds broccolini
Good olive oil
Kosher salt and freshly ground black pepper
6 ounces good sharp aged white Cheddar, such as Cabot
Juice of half a lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
  • Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

CHARRED SPICY BROCCOLINI



Charred Spicy Broccolini image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

CHARRED STEAK AND BROCCOLINI WITH CHEESE SAUCE



Charred Steak and Broccolini with Cheese Sauce image

Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.

Provided by Anna Stockwell

Categories     Steak     Cheese     Cream Cheese     Milk/Cream     Nutmeg     Dinner     Entertaining     Winter     Fall     Quick & Easy     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

2 (1 1/2"-2" thick) boneless New York strip steaks
1 tsp. freshly ground black pepper
2 1/4 tsp. kosher salt, divided
2 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise
1 Tbsp. extra-virgin olive oil
3 oz. coarsely grated Gruyère (about 1½ cups)
3 oz. cream cheese, cut into pieces
3/4 cup whole milk
1/4 tsp. freshly grated or ground nutmeg
Large pinch of cayenne pepper
Flaky sea salt

Steps:

  • Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
  • Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
  • Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
  • While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
  • Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
  • Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.

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