Broccoli Steaks With Parmesan Bread Crumbs


Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer


  • 2 ounces French bread, torn
  • 1 12-oz. head fresh broccoli
  • 1/4 cup unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grapeseed oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper


  1.  Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times.

  2.  Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture.

  3.  Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes.

  4.  Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper.

  5.  Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 253
Fat per serving: 20g
Saturated fat per serving: 9g
Cholesterol per serving: 35mg
Fiber per serving: 3g
Protein per serving: 6g
Carbohydrates per serving: 15g
Sodium per serving: 283mg
Iron per serving: 2mg
Calcium per serving: 107mg

Good to Know

Broccoli stalks have more fiber, while the florets are richer in phytochemicals— so do eat the whole thing!

This Recipe Is

Robin Bashinsky