Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers

Name: Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 85 grams baby arugula; 1 kilograms large head cauliflower , cut into 1 1/2-inch-wide florets (8 cups); 118 milliliters fat-free reduced-sodium chicken broth; 454 grams flank steak, halved lengthwise (along the grain); 2 teaspoons chopped fresh thyme; 4 larges garlic cloves, peeled; 2 teaspoons coarsely ground black pepper; 2 Tbsps extra-virgin olive oil; 907 grams red bell peppers (about 5), cut into 1-inch squares; 2 teaspoons red-wine vinegar, or to taste; 2 teaspoons salt; 1 Tbsps vegetable oil

Sauteed Flank Steak with Arugulan and Roasted Cauliflower and Red Peppers is a gluten free, dairy free, and whole 30 main course. One serving contains 372 calories, 33g of protein, and 14g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up red-wine vinegar, salt, flank steak, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Put oven rack in upper third of oven and preheat oven to 500°F.

Equipment you will use

Oven

Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

Ingredients you will need

Bell Pepper

Cauliflower

Olive Oil

Garlic

Pepper

Thyme

Salt

Equipment you will use

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.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vegetable

Pepper

Steak

Thyme

Salt

Dry Seasoning Rub

Equipment you will use

Frying Pan

Bowl

Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare.

Ingredients you will need

Vegetable Oil

Steak

Equipment you will use

Frying Pan

Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.

Equipment you will use

Cutting Board

Aluminum Foil

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.

Ingredients you will need

Roasted Garlic

Bell Pepper

Vegetable

Arugula

Clove

Equipment you will use

Frying Pan

Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vinegar

Garlic

Broth

Equipment you will use

Blender

Transfer sauce to a small bowl or sauceboat.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables.

Ingredients you will need

Vegetable

Grains

Steak

Equipment you will use

Knife

Pour any juices accumulated on cutting board over meat and serve sauce on the side.

Ingredients you will need

Sauce

Meat

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

85grams

baby arugula 1kilograms

large head cauliflower , cut into 1 1/2-inch-wide florets (8 cups)118milliliters

fat-free reduced-sodium chicken broth 454grams

flank steak, halved lengthwise (along the grain)2teaspoons

chopped fresh thyme 4larges

garlic cloves, peeled 2teaspoons

coarsely ground black pepper 2Tbsps

extra-virgin olive oil 907grams

red bell peppers (about 5), cut into 1-inch squares 2teaspoons

red-wine vinegar, or to taste 2teaspoons

salt 1Tbsps

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.