Side Dish: United States – Charred Broccolini with Lemon-Caper Breadcrumbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 min

Total 20 min

Ingredients

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 / 2 cup (50 g) panko breadcrumbs
1 small shallot, finely minced
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp (8 g) chopped flat-leaf parsley
Kosher salt and freshly ground black pepper to taste
Pinch red pepper flakes (optional)
2 tbsp (30 ml) water

Instructions

Make the pangrattato: Heat 1 teaspoon olive oil in a skillet over medium heat. Add the shallot and cook until just softened, 1-2 minutes. Add the panko and remaining 2 teaspoons oil, stirring until golden and crisp, 3-4 minutes.
Stir in the chopped capers, lemon zest, parsley, a pinch of salt, black pepper, and red pepper flakes; toss to combine and transfer to a bowl.
Char the broccolini: Wipe out the skillet and heat 1 tablespoon olive oil over high heat. Add the broccolini, season with salt and pepper, and cook, turning occasionally, until charred in spots, 3-4 minutes.
Add 2 tablespoons water, cover, and steam until crisp-tender, 1-2 minutes. Uncover and let any excess moisture evaporate.
Finish and serve: Transfer broccolini to a platter, drizzle with lemon juice, and scatter the lemon-caper pangrattato over the top. Taste and adjust salt, pepper, and lemon as needed; serve alongside the steak.