Scale

For the Broccoli Steaks:

2 large heads of broccoli

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

For the Cheese Sauce:

4 oz mild, soft cheese (like mozzarella or Monterey Jack), rind removed and diced

½ cup heavy cream

For the Gremolata:

Broccoli stems and scraps, finely chopped

1 small garlic clove, minced

Zest of 1 lemon

2 tablespoons fresh parsley, finely chopped

Salt and pepper, to taste

Prepare the Broccoli Steaks:

Trim the broccoli stems and set aside for the gremolata.

Cut each broccoli head lengthwise into thick slices, about ¾ inch thick, to form “steaks.”

Make the Cheese Sauce:

Place the diced cheese in a heatproof bowl.

In a small saucepan, bring the heavy cream to a simmer over medium heat.

Pour the hot cream over the cheese, cover the bowl with plastic wrap, and let it sit for 20 minutes.

After 20 minutes, blend the mixture until smooth using an immersion blender or regular blender.

Keep warm until ready to serve.

Prepare the Gremolata:

In a bowl, combine the finely chopped broccoli stems, minced garlic, lemon zest, and chopped parsley.

Season with salt and pepper to taste.

Mix well and set aside.

Cook the Broccoli Steaks:

Heat the olive oil in a large skillet or grill pan over medium-high heat.

Season the broccoli steaks with salt and pepper.

Place the steaks in the pan and cook for 4-5 minutes on each side, or until charred and tender.

Assemble the Dish:

Place the charred broccoli steaks on serving plates.

Drizzle the warm cheese sauce over the steaks.

Sprinkle the gremolata on top for a fresh, zesty finish.