Sauteed Flank Steak with Rocket and Roasted Cauliflower and Red Peppers

Ingredients for Sauteed Flank Steak with Rocket and Roasted Cauliflower and Red Peppers

• 1 large head cauliflower (1.1kg), cut into 1 1/2-inch-wide florets (8 cups)

• 900g red peppers (about 5), cut into 1-inch squares

• 4 large garlic cloves, peeled

• 1 1/2 tablespoons extra-virgin olive oil

• 2 teaspoons chopped fresh thyme

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons coarsely ground black pepper

• 1 (1-lb) piece flank steak, halved lengthwise (along the grain)

• 1/2 tablespoons vegetable oil

• 90g baby rocket

• 1/2 cup fat-free reduced-sodium chicken broth

• 2 teaspoons red-wine vinegar, or to taste

How to make Sauteed Flank Steak with Rocket and Roasted Cauliflower and Red Peppers

Put oven rack in upper third of oven and preheat oven to 260°C.

Toss cauliflower, peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoons 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 teaspoons 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 peppers. Toss rocket with remaining roasted vegetables in pan to wilt, then transfer to a platter.

Blend reserved garlic and 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.