Level: | Easy |
Total: | 40 min |
Active: | 40 min |
Yield: | 4 servings |
Ingredients
- 1 head cauliflower (about 2 1/2 pounds)
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/4 pounds flank steak
- 1/2 teaspoon paprika
- 1/4 teaspoon granulated garlic
- 1 small stalk celery
- 1 tablespoon red wine vinegar
- Heaping 1/2 cup roasted red pepper strips
- 1/4 cup pitted manzanilla olives
- 1/2 cup fresh parsley
Instructions
- Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
- Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
- Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
- Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.
Nutrition Facts
Calories | 450 |
Total Fat | 27 grams |
Saturated Fat | 7 grams |
Cholesterol | 86 milligrams |
Sodium | 790 milligrams |
Carbohydrates | 17 grams |
Dietary Fiber | 7 grams |
Protein | 34 grams |
Sugar | 5 grams |
Reviews
Awesome. Easy to make and whole family loves it. A keeper.