Steak Romanesco
Photo: Ajna Jai / Contributor
Move over, rib-eye. Biting into a thick, roasted, sizzling Romanesco slice with olive oil, spices and dotted with pistachio makes for a mouthwatering and satisfying main course. The tomato-based sauce is like a rich curry — drizzle it generously over the Romanesco.
With its characteristic chartreuse color, cone-shaped florets and branched meristems making up a fractal spiral, Romanesco looks like an elaborate work of art. Tastewise, it’s somewhere between a broccoli and cauliflower, just more deeply flavorful. Nutritionally, it’s from the brassica family, rich in vitamins C and K and dietary fiber. Do give it a try — your body will thank you.