SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS
Categories Sauté Low Fat Low/No Sugar Steak Cauliflower Arugula Bell Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
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.
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Neville Curet
curet.n@hotmail.co.ukThis is a great recipe for a special occasion dinner. The steak was cooked to perfection, and the roasted vegetables were delicious.
Haltomi
haltomi61@gmail.comI'm a big fan of flank steak, and this recipe did not disappoint. The steak was tender and juicy, and the roasted vegetables were perfectly caramelized.
YASHWA TALIB
yashwa_t89@gmail.comI served this dish with a side of grilled asparagus and it was a perfect meal. The steak was cooked to perfection, and the roasted vegetables were flavorful and tender.
truth and truth
t_t@aol.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Sara Mcdonnell
s.m61@gmail.comI'm not a fan of cauliflower, but I loved it in this dish. The roasting process brought out its sweetness and caramelized flavor.
Omar Ahmadi
omar85@yahoo.comI'm always looking for new ways to cook flank steak. This recipe is a keeper! The steak was so tender and flavorful, and the roasted vegetables were the perfect accompaniment.
Janny ramon Batista
jb31@gmail.comI didn't have any red peppers on hand, so I used a combination of yellow and orange peppers instead. They added a beautiful pop of color to the dish.
Favor Joe
f-j@gmail.comI'm not a big fan of arugula, so I substituted baby spinach in this recipe. It worked out great! The spinach added a nice mild flavor that didn't overpower the other ingredients.
Sebastian Alvarez
alvarez-sebastian33@hotmail.comThis dish is a great way to use up leftover flank steak. I usually make a big batch of steak on the weekend, and then use the leftovers to make this dish during the week. It's quick and easy, and it's always delicious.
Megan Whittaker
whittaker50@gmail.comI love this recipe! The steak is always cooked perfectly, and the roasted vegetables are so flavorful. I've made this dish several times and it's always a crowd-pleaser.
Tahir Waseembutt
w@yahoo.comThis recipe was easy to follow and produced amazing results. The steak was juicy and flavorful, and the roasted vegetables were perfectly caramelized. I served it with a side of mashed potatoes and it was a hit with my family.
Doreen Reeny
reeny.doreen@hotmail.comI'm not usually a fan of flank steak, but this recipe changed my mind. The steak was so tender and flavorful, and the combination of arugula, roasted cauliflower, and red peppers was perfect.
Yvonne Bramble
y37@gmail.comThis dish was an absolute delight! The flank steak was cooked to perfection, and the arugula, roasted cauliflower, and red peppers added a wonderful array of flavors and textures. I will definitely be making this again!