Serves 4
Ingredients:1 small baguette, torn into small pieces (about 2 cups)
3 tablespoons olive oil
2 tablespoon roughly chopped fresh parsley
1 tablespoon capers (found this in the pickle aisle)
6 cloves garlic, unpeeled
1 1/2 lb strip steak
kosher salt and pepper
1 head cauliflower, cut into florets
Heat oven to 400. On a baking sheet, toss the bread with 1 1/2 tablespoons of the oil. Arrange in an even layer and bake until golden and crisp, 5-6 minutes. Transfer to a bowl and toss with parsley and capers; set aside. Reserve the baking sheet.
Meanwhile, heat the remaining 1 1/2 tablespoons oil and the garlic in a large skillet over medium-high heat. Season the steak with salt and pepper and cook until browned, 2-3 minutes per side. Transfer the steak to the baking sheet and roast to the desired doneness - about 6-8 minutes for medium-rare. Let rest at least 5 minutes before slicing.
Add the cauliflower to 1/2 cup water to the skillet and cook, covered, until the cauliflower is tender and the water has evaporated, 6-7 minutes. Sprinkle with the bread crumbs and serve with steak.
No comments:
Post a Comment