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Steak With Cauliflower and Crisp Bread Crumbs

Steak With Cauliflower and Crisp Bread Crumbs
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 594Calories From Fat 55%
  • Fat 36g
  • Sat Fat 10g
  • Cholesterol 135mg
  • Sodium 619mg
  • Protein 5g
  • Carbohydrate 19g
  • Fiber 2g
  • Sugar 2g
What does this mean? See Nutrition 101 .

Quick Tip

Roasted Garlic
Cooking garlic in its skin flavors the oil. Squeeze out the tender clove and eat it with the steak or spread it on toast for a quick hors d’oeuvre. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.