Roasted Tenderstem® broccoli, Gorgonzola, caramelized walnuts and flank strips by Chef Tarek

Roasted Tenderstem® broccoli, Gorgonzola, caramelized walnuts and flank strips by Chef Tarek

Preparation time

15 minutes

Cooking time

40 minutes

Serves

1

Nutritional information per serving

  • kcal 895
  • Fat 52.5g High
  • Saturates 15.1g High
  • Carbs 40.4g
  • Sugars 10.9g Low
  • Fibre 7.4g
  • Protein 61.4g
  • Salt 1.64g Medium

Method

  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 4. Place the Tenderstem® broccoli in a roasting tin and toss with 1 tbsp of the oil, the balsamic vinegar and rosemary. Roast for around 10-15 minutes until tender.

  2. Heat the remaining oil in a frying pan and cook the steak to your liking. Remove from the pan, leave to rest, then slice into long strips.

  3. Toast the sourdough lightly then top with the steak, Gorgonzola, Tenderstem® broccoli and the walnuts. Drizzle over the pan juices from the Tenderstem® broccoli, garnish with the chives and serve. Perfect with a green salad.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.