Categories: Meals
Ingredients
- 1 head cauliflower
- 5 tbsp. olive oil
- Kosher salt and black pepper
- 1 1/4 lbs. flank steak
- 1/2 tsp paprika
- 1/4 tsp granulated garlic
- 1 small stalk celery
- 1 tbsp. red wine vinegar
- Heaping 1/2 cup roasted red pepper strips
- 1/4 cup pitted manzanilla olives
- 1/2 cup fresh parsley
Directions
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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 tbsp. 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.
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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 temp 10 minutes.
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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 tbsp. olive oil, 2 pinches of salt and black pepper; toss.
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Heat the remaining 1 tbsp. olive oil in a large non-stick 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.
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Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.