Broccoli steak. It’s what’s for dinner.
Can you imagine seeing that headline? A TV commercial or glossy magazine ad—just like the ones for meat—except this time starring… broccoli. Or cauliflower. Maybe even Brussels sprouts or cabbage, growing in idyllic fields with sunshine and birdsong.
Ha! I’d be thrilled. Just picture it—those ads appearing nationally, everywhere: on billboards, blogs, Google Ads, YouTube pre-rolls, even during the Super Bowl.
But let’s be real.
Who would pay for such a commercial? Who could realistically afford it?
Certainly not broccoli growers. They don’t have the kind of money that animal agriculture has—heavily subsidized and backed by a massive marketing machine that’s convinced most of society that “protein = meat.” These industries not only dominate ad space but also fight aggressively to protect their turf—remember when Oprah got sued for criticizing beef? Or the legal battles over Just Mayo and the word “milk”?
They’d probably even object to using the word “steak” to describe a broccoli dish.
Because heaven forbid broccoli isn’t just a side dish—but the main event.
And yet, it should be. These simple, whole plant foods?
They’re the healthiest for people. The most sustainable for the planet. And the kindest to animals.
So yes, broccoli steaks.
And Here is a Fun Fact for all Language Purists (You Know Who You Are!)
“Steak” originally referred more to how food was cooked or served than what it was made of. So calling something like broccoli a “steak” isn’t a misnomer—it’s a return to form.
That’s right! The word “steak” comes from the Old Norse word “steik”, which means “roast” or “meat cooked on a stick.” It entered the English language in the 15th century, likely through the influence of Viking invasions in northern England and Scotland.
- Old Norse “steik” → “roast on a spit”
- Adopted into Middle English as stek(e), referring to a slice of meat for roasting or broiling.
Over time, “steak” came to mean a thick slice of meat (especially beef), cut across the muscle grain. Eventually expanded to fish (tuna steak, salmon steak), and now—deliciously—to plant-based foods (like cauliflower or broccoli steaks), which mimic the shape, thickness, or centrality of the dish.
Anyway… I came across the idea in a cookbook I flipped through at a bookstore by an author completely unknown to me.
But the recipe—charred broccoli “steaks”—completely blew me away.
🌿 Why Char the Broccoli?
As the author, Michał Korkosz explains:
“In plant-based cooking, we have to lean on technique to make vegetables exciting. Charring mimics the savory depth of grilled meat—it’s not a 1:1 replica, but it brings smoky, rich flavor while keeping the veggies firm and satisfying.”
Even a simple squeeze of lemon can do the trick—but this layered version? It’s got depth, brightness, and crunch. A celebration of plant-based boldness on a plate.
Now, I know what some meat lovers would think. They won’t even give this a proper eye roll.
Broccoli steak? Seriously?
Yup. Totally outrageous.
Totally surprising.
And totally delicious.
It’s unexpected. Innovative.
And honestly? As simple and easy as it gets.
🥦 The Secret Behind That Broccoli Satisfaction
Here’s why broccoli—when cooked just right—is weirdly filling and satisfying:
• Fiber structure: That firm, al dente crunch slows digestion and helps you feel full longer.
• Water content: Light cooking keeps it juicy and satisfying, without extra calories.
• Micronutrients: Gentle heat preserves powerful compounds like sulforaphane, which support metabolism, immunity, and even cancer protection.
Mushy broccoli? It collapses in your mouth—and your stomach.
Firm, golden, seared broccoli? It says, “You’re eating something real.”
Quick & Easy Roasted Broccoli Steak Recipe
Inspired by Michał Korkosz, author of the blog Rozkoszny
Ingredients (Serves 4)
- 1 large or 2 small heads of broccoli (about 1.1 lbs / 500 g), cut into florets or thick slices
- 4 tbsp extra-virgin olive oil
- fine sea salt to taste
- ½ cup water (for steaming in the pan)
For the umami soy dressing:
- 3 tbsp dark soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp powdered sugar
- 3 tbsp water
For the lemon mayo:
- ⅓ cup plant-based mayonnaise
- 1 tbsp lemon juice
- a pinch of salt to taste
Finishing touches:
- 2–3 tbsp poppy seeds or sesame seeds
- Freshly ground black pepper
Method: Step-by-Step
1. Start with the sauces. In a small bowl, combine the soy sauce, apple cider vinegar, powdered sugar, and water. Whisk until smooth and the sugar is fully dissolved. Set aside. In a separate bowl, stir together the mayonnaise, lemon juice, and a pinch of salt. Taste and adjust for acidity—it should be bright and creamy.
2. Prepare and char the broccoli. Trim the ends of the broccoli and slice any thick stalks in half lengthwise to create flat surfaces. Heat the olive oil in a large skillet or cast iron pan over medium to medium-high heat until shimmering but not smoking. Place the broccoli florets cut side down in a single layer. Press lightly to get good contact with the pan. Let them cook, undisturbed, for 2–4 minutes, or until visibly charred and golden-brown on the bottom. Add ½ cup (120 ml) of water to the pan and immediately cover with a lid to steam. Let cook for another 4–5 minutes, until the water evaporates and the broccoli is crisp-tender—not mushy. Remove from heat.
3. Assemble the dish. Transfer the broccoli to a serving plate. Drizzle generously with the soy dressing. Add a few dollops of the lemon mayo or serve it on the side. Sprinkle with poppy seeds and finish with freshly ground black pepper. Serve warm as a main course or hearty side dish.
Now Go and Have Fun with Endless Variations!
You can play with flavors—think sesame and soy for an Asian twist, curry spices with a side of dal or chickpeas, Italian-style with breadcrumbs and tomato sauce, or go bold with a classic steak-style marinade. Cook it how you like: oven-roasted, pan-seared on your favorite cast iron skillet, or grilled.
And pair it with what you love: quinoa (for extra protein), golden breadcrumb-coated potatoes (for that cozy meal vibe), pasta, polenta, lentils, black beans, tofu, or salad.
It works. Every. Time.
So, after years of eating plant-based, I’m happy to say that I’m still surprised by new recipes.
And in recent years? I’m surprised even more often. Because more and more people—especially chefs—are entering the plant-based space, experimenting and elevating plants to their true potential.
Gone are the days when the only “vegan meal” was boiled carrots and bland steamed vegetables. (Yes, I remember this. It was three decades ago, when I didn’t even know veganism existed.)
Now we’re living in a golden age of flavor—from global dishes to cutting-edge plant-based products. And the pace is only accelerating.
I can’t wait to see what the next 10, 20 years will bring.
It gives me hope. And motivation.
Because when you think about it, traditional cuisines took generations to evolve. So the innovation we’re seeing now? It’s just the beginning.
And in the meantime, I’m more than happy living off the incredible plant-based bounty we already have.
Enjoy!
