Make Perfect Steakhouse Broccoli At Home – Simple & Tasty

 

Broccoli was not something we ever had in our home when I was growing up. My father did not like any vegetable that was the least bit out of the norm. Potatoes, peas, carrots, green beans. That was pretty much it. My mother cooked to pleaseour father.  

We never saw anything like broccoli, Brussels sprouts, or cauliflower.  Never. Cruciferous veggies were off the menu.

It was not until I was an adult and moved out on my own that I was able to enjoy broccoli. It is quite simply a vegetable that I love.  My children were brought up to love it also. They called it baby trees. Mind you, if you poured melted cheese whiz spread over just about any vegetable, they were all in. It did not take a lot of convincing to get them to eat it.

 

I adore broccoli, if properly cooked.  Bright green and crispy tender with only the minimum of additions to it. My favorite Chinese dish is Beef & Broccoli and this Steakhouse Broccoli has become one of my favorite sides.  I could eat a whole plate of this and nothing else and be perfectly happy. Adapted from a recipe which I discovered here.

Crispy tender broccoli tossed together with a lush garlic butter and minimal seasoning. It really doesn't get much better than this.  Quick, easy, delicious.  Prepare to fall in love. While I can't guarantee it will make a broccoli lover out of a hater, it might convince them like it just that tiny bit more!

 

WHAT YOU NEED

TO MAKE STEAKHOUSE BROCCOLI

A few simple ingredients. There is nothing too complicated about this quick and easy side dish.

• 1 pound (454g) broccoli, washed and broken into florets (about 2 large heads) (see tips below)
• 4 TBS butter (I use salted)
• 4 cloves garlic, peeled and minced
• 1/4 cup (45g) freshly grated Parmesan cheese (Do grate your own if you can.)
• 1/2 tsp fine sea salt
• 1/2 tsp coarse black pepper

  

HOW TO CHOOSE

THE BEST BROCCOLI FOR THIS RECIPE

Follow these suggestions in order to pick the freshest broccoli with the best flavor.

1. Color. Pick heads that are a lovely deep green, to purplish (Purple sprouting) in color. If there is any yellow at all or orange or brown spots, this is an indicator that the broccoli is old.

2. Texture. Pick heads that have a firm texture, with closely packed buds, not wilted or limp in the least. It should feel firm and crisp. Limp broccoli=broccoli past it's prime. The more open the florets, the older the broccoli.

3. Size. Smaller more compact heads are likely to have a better flavor and texture than larger over-grown heads. Larger heads can also be a bit tougher.

4. Stems. Make sure the stem is crisp and firm. It should be smooth without signs of wilting.

 

HOW TO MAKE

STEAKHOUSE BROCCOLI

This is really a very delicious side dish to make.  Quick and easy and sure to convert any broccoli haters out there!

1. Add two cups (480ml) water to a large saucepan. Add the salt and bring to the boil. Add the broccoli florets. (Break your broccoli into bite sized pieces.)
2. Cook for two to four minutes, according to how tender you want it. (I prefer it somewhere in the middle. It is crispy tender, which is ideal.)
3. Drain well and set aside, keeping warm. (Store in a bowl with a kitchen towel over top so that it doesn't steam too much more and change color.)
4. Add the butter to the saucepan and allow to melt over medium heat. Add the garlic. Sauté until softened, without browning. Stir in the black pepper. (Browned garlic often tastes bitter.)
5. Return the broccoli to the saucepan and toss together with the garlic/butter/pepper mixture.
6. Sprinkle with the Parmesan cheese and toss again. Taste and adjust seasoning as required.
7. Serve immediately.

 

CAN I USE FROZEN BROCCOLI INSTEAD OF FRESH BROCCOLI?

I do not recommend using frozen broccoli.  Fresh broccoli is infinitely better as far as both taste and texture go. If frozen broccoli is all you have, however, cook it according to the package directions to al dente and the drain it very well. I would even go so far as to pat it dry with paper towels before tossing it with the garlic butter and cheese.  It may not have as nice a texture a fresh broccoli will have, or be as visually appealing,  but it will still taste good.

DO I HAVE TO USE PARMESAN CHEESE?

Not at all. Feel free to experiment with other types of cheese.  A good medium to strong cheddar. Swiss/Gruyere. Monterey Jack. All are quite suitable for use in this recipe. Do be sure to grate your own cheese however!

 

CAN I MAKE THIS AHEAD OF TIME?

Absolutely you can cook the broccoli ahead of time, minus the garlic butter and cheese.  Simply reheat in a steaming basket and then toss together with the garlic butter and Parmesan to serve. I recommend not cooking it all the way the first time just to make sure you don't overcook it when reheating it!

HOW CAN I STORE THE LEFTOVERS?

Simply store the leftovers in an airtight container in the refrigerator for up to 3 days before gently reheating. It is not recommended that you freeze the leftovers for this recipe as you will alter the texture and end up with mush. 

Leftovers are also great tossed together with pasta and chicken for a quick and easy main dish!

 

A FEW OTHER 

BROCCOLI RECIPES YOU MIGHT ENJOY

SKINNY BROCCOLI & CHEESE SOUP - Broccoli cheese soup doesn't have to be loaded with fat and calories in order to be delicious and this recipe proves just that! Healthy doesn't have to mean bland either. Packed with vibrant broccoli, sweet carrots, and a vevety potato-thickened broth, this soup delivers all of the richness of the classic without the use of heavy cream and excessive amounts of cheese. A touch of butter, a splash of milk and just the right amount of cheddar and Parmesan create a luscious texture and bold flavor that feels indulgent, but isn't.  Delicious!

SAUTEED POTATOES WITH BROCCOLI RABE - A rustic saute that is as comforting as it is vibrnt.  This dish brings together crispy sauteed potatoes, caramelized onions and tender broccoli rabe.  (Blanched to tame is natural bitterness.) Tossed together in a fragrant olive oil with garlic and a hint of red pepper flakes and finished with a sprinkle of Parmesan this is a beautiful combination of texture and flavor. Nutty, peppery and utterly satisfying.

  

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Yield: 4 servings

Author: Marie Rayner

Steakhouse Broccoli

Prep time: 12 MinCook time: 4 MinTotal time: 16 Min

A fabulous side dish that will even inspire the kids to want to eat broccoli. Crispy tender broccoli with a fabulous flavor! I could eat a plate of this and nothing else and be quite happy!

Ingredients

• 1 pound (454g) broccoli, washed and broken into florets (about 2 large heads)
• 4 TBS butter
• 4 cloves garlic, peeled and minced
• 1/4 cup (45g) freshly grated Parmesan cheese
• 1/2 tsp fine sea salt
• 1/2 tsp coarse black pepper

Instructions

1. Add two cups (480ml) water to a large saucepan. Add the salt and bring to the boil. Add the broccoli florets.
2. Cook for two to four minutes, according to how tender you want it.
3. Drain well and set aside, keeping warm.
4. Add the butter to the saucepan and allow to melt over medium heat. Add the garlic. Sauté until softened, without browning. Stir in the black pepper.
5. Return the broccoli to the saucepan and toss together with the garlic/butter/pepper mixture.
6. Sprinkle with the Parmesan cheese and toss again. Taste and adjust seasoning as required.
7. Serve immediately.

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