Steak With Cauliflower and Crisp Bread Crumbs

0704steak-bread-crumbs
Photo by Ngoc Minh Ngo
Steak With Cauliflower and Crisp Bread Crumbs 4.1 63 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 594 calories
    • Calories 55 calories from fat
    • Fat 36 g
    • Sat Fat 10 g
    • Cholesterol 135 mg
    • Sodium 619 mg
    • Protein 5 g
    • Carbohydrate 19 g
    • Sugar 2 g
    • Fiber 2 g

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.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.

Ingredients

  1. Check 1 small baguette, torn into small pieces (about 2 cups)
  2. Check 3 tablespoons olive oil
  3. Check 2 tablespoons roughly chopped fresh flat-leaf parsley
  4. Check 1 tablespoon capers, roughly chopped
  5. Check 6 cloves garlic, unpeeled
  6. Check 1 1/2 pounds strip steak
  7. Check 1/2 teaspoon kosher salt
  8. Check 1/2 teaspoon black pepper
  9. Check 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.

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