Beef and Broccoli

By / Food / June 7th, 2021 / 1

Alberta Beef, Charred Broccoli, Broccoli Stem Salsa Verde, Tiger Blue, Pickled Shallots

By Jamie Harling

This is my take on the classic combination of beef and broccoli. The idea is to showcase a secondary cut of beef, such as flat iron, flank, skirt, hangar or petite tender, so that we are eating all parts of the cow and reducing food waste. As well, I like this recipe because it uses the entire broccoli not just the florets, and really, the broccoli is the star of this dish. Grass-fed, grass-finished Alberta beef is recognized as some of the most socially responsible and environmentally sound beef in the world. Not only that but it tastes incredible. This is a great recipe for the late summer when local broccoli is abundant and you can sit outside with a drink in hand while tending the bbq.

  • 5 oz Steak per person (secondary cut such as flat iron, flank, skirt, hanger, petite tender)
  • 1 head broccoli cut into large florets, save stems

Broccoli Stem Salsa Verde

Yield:  1-2 cups depending on the quantity of broccoli stems

Broccoli stems from the head of broccoli (peeled)

1 cup packed herbs (parsley, chervil, dill, tarragon, chives)

4 cloves garlic (peeled)

3 tbsp sherry vinegar

150 mL canola oil

1 lemon (juice and zest)

1 tbsp Dijon mustard 1 tsp chilli flakes

  • Add broccoli stems, garlic, Dijon, lemon juice/zest, sherry vinegar, herbs and chilli flakes to a blender, blend, slowly add oil to emulsify, season with salt

Beef

  • Season with salt, pepper, oil and chilli flakes
  • Grill over medium high heat to desired doneness, let rest and slice across the grain

Broccoli

  • Blanche broccoli in salted, boiling water for 3-4 minutes, place in ice bath and let cool
  • Toss broccoli with salt, pepper and oil and place on a high heat grill for approximately 2 minutes a side
  • Get a bowl ready with a small nub of butter and a couple tbsps of the broccoli salsa verde
  • Remove broccoli from grill when its nice and golden and toss in butter and salsa verde
  • Enjoy!

I used to serve this dish with roasted fingerling potatoes, oyster mushrooms and Poplar Grove’s Tiger Blue, a delicious blue cheese from the Okanagan.

About Jamie Harling and Harling Food Co.:

Harling Food Co. provides personal chef services with thoughtful execution. Our small, family operation is headed by Brit Hart and Jamie Harling. Both have worked in the hospitality industry for years, opening a variety of concepts and running some of Calgary’s top eateries, including Deane House, Rouge, Craft Beer Market and Bricks Wine Company. In recent years, each of them took a step back from working in the hospitality industry to focus on their growing family but quickly found they missed the experience of serving people. The unmeasured joy that comes from feeding people and seeing them come together over a shared meal. One evening, after a few glasses of wine, the decision to start Harling Food Co. was made. Jamie is now a member of the Calgary Fire Department and Brit is a professional wine writer and industry consultant. Harling Food Co. is their outlet to continue to engage with their community by providing good food and drink.

For more, check out harlingfoodco.com.

ABOUT THE AUTHOR

Looking at the small things that make life great and the people who create them.

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