Roasted Broccoli Steaks with Tomato Butter and Tapenade


At his Philadelphia restaurant, Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.

Active Time:
20 mins
Total Time:
50 mins


  • 2 ounces bakery white or rye bread, torn into small pieces (about 1 cup)

  • 6 tablespoons olive oil, divided

  • 3 1/2 teaspoons kosher salt, divided

  • 1 3/4 teaspoons black pepper, divided

  • 2 medium broccoli heads, stems trimmed to 3 inches and heads cut lengthwise into 8 (3/4-inch-thick) steaks

  • 2 cups cherry tomatoes (about 10 ounce)

  • 1 small red onion, cut into 1-inch wedges (root trimmed)

  • 4 to 8 tablespoons unsalted vegetable stock

  • 2 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces

  • 1/4 cup jarred tapenade (such as Divina Olive Bruschetta)


  1. Preheat oven to 475°F. Toss together bread, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until bread is golden brown and crisp, 4 to 6 minutes, stirring once after 3 minutes. Remove from oven; set aside. Reduce oven temperature to 425°F.

  2. Place a rimmed baking sheet in oven; let warm at 425°F 10 minutes. Toss together broccoli steaks, tomatoes, onion wedges, 2 teaspoons salt, 1 teaspoon pepper, and remaining 1/4 cup oil in a large bowl. Arrange mixture in a single layer on preheated pan. Bake at 425°F until broccoli is tender and charred in spots, 20 to 25 minutes, flipping broccoli and onion after 10 minutes. Remove from oven.

  3. Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds, adding remaining 1/4 cup stock, 1 tablespoon at a time, as needed to thin sauce to a pourable consistency. With blender running, gradually add butter, processing until sauce is glossy and thick, about 20 seconds. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.

  4. Spoon about 1/4 cup tomato sauce onto each of 4 plates. Top with broccoli steaks, tapenade, and toasted breadcrumbs.

    Roasted Broccoli Steaks with Tomato Butter and Tapenade
    Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero

Suggested Pairing

Savory Rhône-style red.

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