The perfect accompaniment to grilled red meat has always been a chimichurri with a robust EVOO. Try this riff on chimichurri with bitter broccoli rabe taking the place of the herbs. The bigger the oil on this dish, the better.
Recipe developed by Chef Kevin O’Connor for the California Olive Oil Council.
- 1 bunch broccoli rabe
- ½ cup EVOO, divided
- ½ red onion or one full spring onion, thinly sliced
- 1.5 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Flakey salt and cracked pepper
- Start by cleaning and cutting the broccoli rabe. I generally start from top to bottom, cutting the leafy top portions into about 1.5 inch pieces and getting smaller as I work my way down the stem. The stemmier parts I thinly slice, then discard the very bottom portion. start to heat a cast iron pan to a high heat. I used the pan I cooked my steak in for extra flavor. This recipe took me about the same time it took for my steak to rest, so it worked out perfectly. Heat the pan to high with two tablespoons of EVOO. Add the cut and washed broccoli rabe to the pan and cook, stirring occasionally, until blistered, wilted and tender. This will take 3-5 minutes. Season the rabe with a liberal pinch of sea salt while it’s cooking.
- Thinly slice the 1/2 red onion and add to a medium mixing bowl with the vinegar, crushed red pepper, a pinch of salt, and a few cracks of black pepper. Lightly toss the onions in the vinegar before adding in the cooked broccoli rabe and remaining EVOO. Toss well before dressing grilled steak, vegetables, or cheese and bread.