Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

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Credit: Charles Masters

Recipe Summary

total:
50 mins
hands-on:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Toss the carrots, cauliflower, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 25 to 30 minutes. Let cool for 5 minutes, then coarsely chop.

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  • Meanwhile, combine the pistachios, sesame seeds, and coriander on a separate rimmed baking sheet. Roast until lightly browned, 5 to 8 minutes.

  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

  • Serve the vegetables tossed with the pistachio mixture over a dollop of hummus, with the steak and lemon wedges on the side.

Nutrition Facts

500 calories; fat 31g; cholesterol 60mg; sodium 660mg; protein 40g; carbohydrates 17g; sugars 7g; fiber 6g; iron 1mg; calcium 81mg.
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