roasted broccoli rabe chimichurri
I loosely, and quite often, throw around the term ‘chimichurri’. The Argentinian purists may crucify me for saying this, but for me, a combination of green stuff (usually parsley), good olive oil, some sort of allium (garlic, onion, etc) and some acid can constitute a “chimi”. This one’s made with broccoli rabe or rapini which just came in to season. Chimichurris are classically served with grilled beef; I enjoyed mine with a flatiron steak.
Method:
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.
Ingredients:
1 bunch broccoli rabe
1/2 cup of EVOO, divided
1/2 red onion, thinly sliced
1.5 tablespoons red wine vinegar
Salt and Pepper
1 teaspoon red pepper flakes