Steak with Cauliflower and Crispy Bread Crumbs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 small loaf french or italian bread, torn into small pieces (about 2 cups) |
3 tablespoons olive oil |
2 tablespoons roughly chopped fresh flat-leaf parsley |
1 tablespoon capers, roughly chopped |
6 cloves garlic, unpeeled |
1 1/2 pounds strip steak |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 head cauliflower, cut into florets |
Directions:
1. Heat oven to 400 ° F. Toss the bread in a bowl with 1 1/2 tablespoons of the olive oil. Arrange in a single layer on a baking sheet. Bake until slightly golden and crispy, about 6 minutes. Transfer to a bowl and toss with the parsley and capers; set aside. Meanwhile, heat the remaining oil and the garlic in a large skillet (preferably cast-iron) over medium-high heat. Season the steak with the salt and pepper and cook until browned, 2 minutes per side. Transfer the steak to a baking dish and roast to the desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 4 minutes before slicing. Add the cauliflower and 1/2 cup water to the skillet and cook, covered, until the cauliflower is tender and the water has evaporated, about 7 minutes. Divide the steak, cauliflower, and garlic among individual plates. Spoon the bread crumb mixture over the top.Tip: Cooking the garlic in its peel flavors the cooking oil and leaves you with a tender, roasted clove inside. Eat it with the steak or spread it on toast for a quick, delicious hors d'oeuvre.
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