Broccoli Steak with Cured Egg Yolk
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 2
Ingredients
Head of Broccoli
Cured Egg Yolks
Brown Butter
English or Dijon Mustard
Sherry Vinegar
Olive Oil
Salt
Pepper
Method
Cure your egg yolks beforehand by laying them in a bed of equal parts sugar and salt, overnight for the best result. Wash the salt/sugar off the yolk and then quickly dehydrate them in the oven on low heat until they are hard and ready to be grated.
Slice your head of broccoli into thick steaks ready for the pan or BBQ.
In your pan with high heat, pour a splash of oil and then put on your broccoli steaks after seasoning them. Cook exactly like you’d cook an actual steak. Flip them once they have a nice golden crust. If the broccoli steak is still hard in the middle you can pour a splash of water into the pan and pop the lid on so it can steam quickly.
For the dressing, take your melted brown butter, mustard & sherry vinegar and pour them into a mixing bowl and then whisk together until it has emulsified.
Now it’s time to serve – place one of your steaks on the plate, then coat with your dressing and garnish with the grated cured egg yolk.
Enjoy!