Rating: 4 stars
63 Ratings
  • 5 star values: 34
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 5
Kate Merker

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer the bread to a bowl and toss with the parsley and capers; set aside.

  • Meanwhile, heat the remaining 1½ tablespoons of oil and the garlic in a large skillet (preferably cast iron) over medium-high heat.

  • 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.

  • 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.

  • 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.

Nutrition Facts

594 calories; calories from fat 55%; fat 36g; saturated fat 10g; cholesterol 135mg; sodium 619mg; protein 5g; carbohydrates 19g; fiber 2g; sugars 2g.
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