I had some leftover steak that I needed to cook up tonight and today’s fresh broccoli was just the perfect side dish. The steak was from the newly re-opened butcher on Park Ave, the Caldwell Market Place, which you should definitely check out if you haven’t already – Chris, the owner, is very friendly and everything is superb. Since I had the grill on anyway, I figured why not cook the broccoli on there without having to turn on the stove or oven too. If the steak and broccoli isn’t enough – you could also sautee some of your greens with some nutmeg, salt, pepper, garlic and olive oil until they wilt and are a fraction of their original volume. Here’s how I cooked the broccoli:
- 1 head of broccoli (florets cut into bite size pieces; stalks into thin rounds)
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp Parmesan cheese
- In a large bowl, toss the broccoli and remaining ingredients to coat.
- Fold a large piece of foil in half to create a double layer. Form the foil into a packet large enough to hold the broccoli.
- Start the broccoli over indirect heat while your steak is cooking. Move over direct heat when you remove the steak from the heat and cook over direct heat while the steak rests.
- Remove from the heat, plate and pour the collected juices on top of the broccoli.