Placed on a nice big board in the middle of the table, this simple supper is a great alternative to steak and chips! Roasting generously seasoned broccoli really brings out its flavour, and adds a crisp bite to this sometimes overcooked vegetable. Once you’ve roasted broccoli once, you’ll never want to cook it in any other way. Head to our Butchers counter for great quality steaks.

Serves: 4

Cook in: 45 minutes

Ingredients

2 medium heads of broccoli

Rapeseed Oil

2 12-oz. sirloin steaks

2 tablespoons rice vinegar

6 cloves garlic, crushed

Red chilli flakes

Freshly ground salt and pepper

Method

Preheat the oven to 180°. Cut broccoli into large florets with some stalk attached. Place the 8 tbsp. rapeseed oil, the rice vinegar, crushed garlic, and a generous amount of freshly ground salt and pepper a large bowl and whisk together. If desired, add a pinch of red pepper flakes to taste.

Add broccoli and toss to coat in the dressing. Divide between 2 baking sheets lined with parchment or foil. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, approx. 35–40 minutes.

Around 25 minutes before the broccoli comes out of the oven, begin preparing the steaks.

Season the steaks all over with salt and pepper. Heat a large frying pan, over a medium-high heat. Swirl rapeseed oil in the pan to coat. Pat steaks dry with kitchen paper; sear the 2 steaks in the pan, undisturbed, until browned on that side for about 6 minutes. Flip the steaks over and cook until the other sides are browned, about 6 minutes. The resulting steak will be medium rare. Transfer to a cutting board and let rest 10 minutes before cutting. Serve on a large board with the broccoli for people to tuck in and share. This dish will work well with hand cut chips, crispy roast potatoes or creamy mash.