Seared Broccolini + Chimichurri and Burnt Lemon

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Seared Broccolini + Chimichurri and Burnt Lemon

Serves 4  | Prep Time: 5 minutes | Cook Time: 10-15 minutes

 This came about on a walk through the farmers market. The broccoli was out of this world. You can always win with great ingredients.


  •  Extra virgin olive oil
  • 2 bunches broccolini, bottoms trimmed
  • Kosher salt to taste
  • 3 tablespoons (45g) Water
  • 1 teaspoon kosher salt
  • 1/2 bunch parsley, chopped (use the stems too)
  • 2 sprigs oregano
  • 1 cloves garlic, minced
  • Pinch of red chili flakes
  • 3 tablespoons (45g) red wine vinegar
  • 1/4 cup (60g) extra virgin olive oil
  • 1/2 lemon, seeds removed

Chef Tips

In my opinion charring the lemon adds a subtle dimension to the lemon juice. But you can just squeeze a fresh lemon if you don’t want to burn it. If some of the stalks are bigger cut lengthwise in half.


Step 1

Heat a large cast iron pan over medium heat. We’re looking to slowly roast so the broccolini cooks through. Add some extra virgin olive oil. Add some broccolini (about 1 bunch) in a single layer and season with salt. Watch carefully and add some extra oil if the pan is getting dry. Flip once the broccolini is golden brown. About 3-4 minutes. Repeat on each side.

Once all the broccolini is cooked wipe out any residue. Turn heat to high. Add the lemon and char (burn). About 1 minute. 

Step2 (for the chimichurri)

While the broccolini cooking; combine the water and salt in a small saucepan. Bring to a boil and allow the salt to dissolve. Set aside and allow it to come to room temperature. In a bowl combine the parsley, oregano, garlic, chile flakes, vinegar, evo and salt water. Drizzle over the broccolini.