Ingredients:

  • lb (450 g) Broccolini (or Tenderstem Broccoli), ends trimmed
  • Tbsp (30 ml) Extra Virgin Olive Oil, for charring
  • /4 tsp Kosher Salt (or Sea Salt), plus more for seasoning
  • /8 tsp Freshly Ground Black Pepper
  • /4 cup (60 ml) Sliced Almonds
  • Tbsp (45 ml) Extra Virgin Olive Oil, for the vinaigrette
  • Tbsp (30 ml) Fresh Lemon Juice
  • tsp Lemon Zest, finely grated
  • cloves Garlic, minced very finely
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Toast sliced almonds in a dry small pan over medium heat until golden brown and fragrant (about 3 minutes). Set aside immediately to cool.
  2. In a small bowl, whisk together the 3 Tbsp olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes (if using), salt, and pepper to create the vinaigrette. Set aside.
  3. Toss the trimmed broccolini with 2 Tbsp olive oil, salt, and pepper until lightly coated.
  4. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high to high heat until shimmering hot. Add the broccolini in a single layer. Cook undisturbed for 3–4 minutes until the undersides are deeply browned and lightly blistered.
  5. Toss the broccolini and cook for another 2–3 minutes until tender-crisp and bright green.
  6. Transfer the hot, charred broccolini immediately to a serving platter. Drizzle generously with the lemon-garlic vinaigrette. Toss gently to coat.
  7. Sprinkle evenly with the toasted almonds before serving alongside your steak.