Ingredients: |
Ingredients: 1 large head cauliflower (2 1/2 lb), cut into 1 1/2 inch-wide florets
2 lb red bell peppers (about 5), cut into 1 inch squares
4 large garlic cloves, peeled
2 tsp chopped fresh thyme
1 1/2 Tbsp extra-virgin olive oil
1 1/2 tsp salt
1 1/2 tsp coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 Tbsp vegetable oil
1/2 cup fat-free reduced-sodium chicken broth
2 tsp red-wine vinegar
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Directions: |
Directions:Put oven rack in upper third of oven and preheat to 500º
Toss cauliflower, bell peppers and garlic with olive oil, 1 tsp thyme, 1 tsp salt and 1/2 tsp pepper in a large bowl. Spread in a large shallow baking pan 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 skillet, (not nonstick; preferably cast iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining tsp thyme, tsp pepper and 1/2 tsp 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 saute, 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 bell peppers. Blend with broth, vinegar and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
Cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and served sauce on the side. |
This recipe for SAUTEED FLANK STEAK with ROASTED CAULIFLOWER & RED PEPPERS is from