Steak With Cauliflower and Crisp Bread Crumbs

Steak With Cauliflower and Crisp Bread Crumbs
Ngoc Minh Ngo
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
small baguette, 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. On a rimmed baking sheet, toss the bread with 1½ tablespoons oil. Bake in an even layer until golden and crisp, 5 to 6 minutes.
  2. Transfer the bread to a bowl and toss with the parsley and capers; set aside.
  3. Meanwhile, heat the remaining 1½ tablespoons of oil and the garlic in a large skillet (preferably cast iron) over medium-high heat.
  4. Season the steak with salt and pepper and add to the skillet, cooking until browned, 2 to 3 minutes per side. Transfer the steak and garlic to the baking sheet.
  5. Place the sheet in oven and roast that steak to desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 5 minutes before slicing.
  6. Meanwhile, add the cauliflower and ½ cup water to the skillet and cook, covered, until it’s tender and the water has evaporated, 6 to 7 minutes. Sprinkle with the reserved crumbs and serve with the steak and garlic.
Kate Merker
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 55 %
  • Fat 36 g
  • Sat Fat 10 g
  • Cholesterol 135 mg
  • Sodium 619 mg
  • Protein 5 g
  • Carbohydrate 19 g
  • Fiber 2 g
  • Sugar 2 g
What does this mean? See Nutrition 101.

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