Veg Steaks with Avocado-Tomatillo Sauce

March 22, 2019
Created by Harmons
30 minutes
Serves 4
  • 1 head broccoflower
  • 1 crown broccoli
  • Canola oil
  • Salt and freshly ground pepper
  • Sauce
  • 1/4 white onion
  • 1 clove garlic
  • 1 tomatillo, husk removed
  • 1/2 jalapeno halved with seeds removed
  • 1/2 avocado, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground pepper

Cut off bases from broccoflower and broccoli. Cut broccoflower in half and then into slices about 1” thick. Reserve remaining broccoflower for another use. Cut broccoli crowns into slices about 1” thick and reserve remaining broccoli for another use.

Bring a pot of salted water to boil over high heat. Add broccoflower steaks and let cook 2 minutes. Add broccoli steaks and continue to cook until a paring knife inserts easily into vegetables. Using tongs, transfer vegetables to a paper towel-lined plate.

Prepare a grill or grill pan over medium-high heat. Clean and oil grill grate. Season vegetables with salt and pepper. Grill vegetable steaks until grill marks form, about 3 minutes. Turn over and grill until grill marks form, another 3 minutes. Transfer vegetable steaks to a serving platter. Serve with sauce.

To make the sauce, in a saucepan filled halfway with water, bring to a boil over high heat. Add onion, garlic, tomatillo, and jalapeño. Bring back to a boil. Reduce heat to low and let simmer until vegetables are soft, 6-8 minutes. Strain vegetables and reserve cooking liquid.

In a blender, add onion mixture, avocado, and cilantro. Pulse to combine. With motor running on low speed, add olive oil and 2 tablespoons cooking liquid. Blend until combined. Add lime juice and season with salt and pepper.