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Recipes

Romanesco Steaks with chimichurri, yogurt and pomegranate

Romanesco Steaks with chimichurri, yogurt and pomegranate
Bold, vibrant, and full of flavor — these Romanesco Steaks are a deliciously unique dish. Roasted to perfection and served atop creamy Greek yogurt, with zesty chimichurri and a burst of pomegranate, they’re sure to impress at any meal.

Ingredients

  • 1 romanesco

  • 1/2 cup fresh parsley

  • 1/4 cup fresh oregano

  • 4 cloves garlic

  • 1 teaspoon crushed red pepper

  • 3 red wine vinegar

  • 1/2 teaspoons salt

  • black pepper, to taste

  • 1/3 cup EVOO

  • Greek yogurt

  • A couple spoonfuls of pomegranate, optional garnish

Directions

  1. Preheat oven to 375° F.
  2. Rinse produce.
  3. Cut Romanesco into about 1/2” slices.
  4. Gather fresh parsley and oregano leaves.
  5. Prep 4 garlic cloves.
  6. In a food processor place herbs, garlic, crushed red pepper, red wine vinegar, salt and pepper – then chop until it’s a saucy consistency.
  7. Add chimichurri and olive oil to a bowl then stir.
  8. Place Romanesco slices on a baking sheet with parchment paper. Slather both sides in chimichurri then season with salt. 
  9. Bake for about 12 minutes, take out and flip, then bake another 12 minutes.
  10. Prep a plate with a layer of Greek yogurt.
  11. Place Romanesco steaks on top, drizzle with more chimichurri, salt and pomegranate arils.
Tags
Dinner Lunch