Best 5 Steak With Red Pepper Salsa And Roasted Cauliflower Recipes

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Steak with red pepper salsa and roasted cauliflower is an irresistibly delicious dish that combines juicy, flavorful steak with a vibrant, tangy salsa and tender, roasted cauliflower. The combination of textures and flavors in this dish is sure to please even the most discerning palates. Whether you're looking for a special meal to impress your guests or a satisfying weeknight dinner, this recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA



Cauliflower steaks with roasted red pepper & olive salsa image

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 35m

Number Of Ingredients 9

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
  • Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

ROASTED CAULIFLOWER STEAKS



Roasted Cauliflower Steaks image

You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

Provided by Snacking in the Kitchen

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place cauliflower steaks on the prepared baking sheet.
  • Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
  • Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS



Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers image

Categories     Sauté     Low Fat     Low/No Sugar     Steak     Cauliflower     Arugula     Bell Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 lb red bell peppers (about 5), cut into 1-inch squares
4 large garlic cloves, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 tablespoon vegetable oil
3 oz baby arugula
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons red-wine vinegar, or to taste

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
  • While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
  • Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
  • Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
  • Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
  • Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

CAULIFLOWER STEAKS WITH KALAMATA OLIVE AND RED PEPPER TAPENADE



Cauliflower Steaks with Kalamata Olive and Red Pepper Tapenade image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup Kalamata olives, pitted
1/2 cup jarred roasted red peppers, drained
2 tablespoons golden raisins
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 teaspoon orange zest
1 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2 medium heads cauliflower
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1/4 cup panko breadcrumbs
1 1/2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, minced
Pinch red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
  • For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
  • Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
  • Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
  • In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.

CAULIFLOWER STEAKS WITH RED PEPPERS & PESTO



Cauliflower Steaks With Red Peppers & Pesto image

Make and share this Cauliflower Steaks With Red Peppers & Pesto recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Cauliflower

Time 37m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 (2 1/2-pound) large head cauliflower, leaves discarded
salt and pepper
1 red bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons Giada de Laurentiis Genovese Basil Pesto *Available in most TARGET® stores

Steps:

  • Preheat the oven to 450 Degrees F. Line a large rimmed baking sheet with foil and rub with 1 tablespoon oil.
  • Cut the cauliflower into 1-inch slices from top to bottom, keeping the pieces together through the stems and reserving florets that fall off. Transfer to the baking sheet along with the pepper and arrange in a single layer. Rub all over with the oil and sprinkle with salt and pepper.
  • Roast, carefully turning the cauliflower steaks once, until a paring knife pierces easily through a cauliflower stem, about 25 minutes. Dollop the pesto and red pepper on top and serve hot.

Tips:

  • For the best flavor, use a high-quality steak, such as a ribeye or New York strip.
  • Make sure to season the steak generously with salt and pepper before cooking.
  • Cook the steak to your desired doneness. For a medium-rare steak, cook for about 4-5 minutes per side.
  • While the steak is cooking, make the red pepper salsa and roasted cauliflower.
  • To make the red pepper salsa, simply combine diced red peppers, tomatoes, onions, cilantro, and lime juice.
  • To make the roasted cauliflower, toss cauliflower florets with olive oil, salt, and pepper, and then roast in the oven until tender.
  • Serve the steak with the red pepper salsa and roasted cauliflower, and enjoy!

Conclusion:

This recipe for steak with red pepper salsa and roasted cauliflower is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is cooked to perfection and the salsa and cauliflower add a flavorful and healthy touch. This recipe is sure to please everyone at the table.

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