Roasted Broccoli Steaks with Pecorino and Lemon

These delicious roasted broccoli steaks with pecorino and lemon are a fun way to eat and serve broccoli, and they’re ready and on the table within 30 minutes. 

I wanted to make a nice vegetarian meal, so I made roasted broccoli steaks with pecorino and lemon, topped with sliced almonds inspired by a recipe I saw on A Beautiful Plate. The recipe is a snap to make, but tastes fairly fancy. I loved the lemony, crispy, charred bits of the broccoli with the salty cheese and crunchy almonds. This easy broccoli steak recipe was delicious and paired nicely with garlic rice, roasted tomatoes, and a steamed artichoke.

Roasted Broccoli Steaks with Pecorino and Lemon

Ingredients:

• 1lb. broccoli crowns,
• 2 tbsp olive oil, or more if needed
•  Sea salt and freshly cracked black pepper, to taste
• Pinch of dried red pepper flakes, to taste
• Garlic powder, to taste

Serving:

• Fresh lemon juice and lemon zest
• Pecorino cheese, grated, to taste
• Raw sliced almonds, to taste

 How to Make Roasted Broccoli Steaks with Pecorino and Lemon:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup. 

Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.

Roast for 10 minutes.

Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.

Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.

Serve and enjoy.