In a large cast iron skillet, heat 2 tablespoons (30ml) vegetable oil over high heat until smoking. Working in batches if necessary to avoid crowding the pan, add broccoli steaks, season with salt, and cook, using a small cast iron skillet or weight to press down on broccoli for even charring. Cook until charred on first side, 3 to 4 minutes. Turn broccoli over, add remaining vegetable oil, and cook until broccoli is charred on second side and stem sections are just cooked through (poke them with the tip of a paring knife or cake tester to test for doneness; they should be firm but tender enough to be pierced without resistance), 3 to 4 minutes longer. Transfer to a paper towel–lined plate or baking sheet, and season to taste with salt and pepper. Repeat with remaining broccoli.
Published at Thu, 21 Feb 2019 10:28:32 +0000