Categories: Meals
Ingredients
- 4 tbsp. olive oil
- 2 onions, thinly sliced
- 1/4 cup golden raisins
- 2 tbsp. balsamic vinegar
- 2 tbsp. sugar
- 1 tbsp. drained capers
- 2 plum tomatoes, seeded and diced
- 1 1/2 lb. hanger steak
- 6 cups cauliflower florets
- Fresh parsley leaves, for garnish
Directions
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Preheat the oven to 400.
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In a large skillet, heat 1 tbsp. oil over medium. Add the onions; cook, stirring often, until golden, 10-12 minutes. Add the raisins, vinegar, sugar, and capers; season with salt and pepper. Simmer until the liquid is syrupy, 2 to 3 minutes. Stir in the tomatoes; cook until softened, about 2 minutes more. Transfer the agrodolce to a bowl.
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Season the steak. In the same skillet, heat 1 tbsp. oil over medium-high heat. Add the steak; cook, turning once, until browned, about 6 minutes. Transfer to a plate.
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Add the remaining 2 tbsp. oil to the skillet. Add the cauliflower; cook, stirring occasionally, until lightly browned, 6-7 minutes. Season with salt. Remove from heat.
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Move the cauliflower to the sides of the skillet. Place the steak in the center. Transfer to the oven. Roast until the cauliflower is crisp-tender and cooked to your liking, 9-10 minutes.
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Transfer the steak to a cutting board; let rest for 5 minutes. Cut crosswise into 1/2-inch-thick slices. Top with the agrodolce. Serve with the cauliflower. Garnish with parsley.