Steak with Cauliflower and Crispy Bread Crumbs

Real Simple
Steak with Cauliflower and Crispy Bread CrumbsRecipe
Photo: Ngoc Minh Ngo
Makes 4 servings


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1 small loaf French or Italian bread, 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


Prep: 25 Minutes

Heat oven to 400 ° F.

Toss the bread in a bowl with 1 1/2 tablespoons of the olive oil. Arrange in a single layer on a baking sheet. Bake until slightly golden and crispy, about 6 minutes. Transfer to a bowl and toss with the parsley and capers; set aside.

Meanwhile, heat the remaining oil and the garlic in a large skillet (preferably cast-iron) over medium-high heat. Season the steak with the salt and pepper and cook until browned, 2 minutes per side. Transfer the steak to a baking dish and roast to the desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 4 minutes before slicing.

Add the cauliflower and 1/2 cup water to the skillet and cook, covered, until the cauliflower is tender and the water has evaporated, about 7 minutes. Divide the steak, cauliflower, and garlic among individual plates. Spoon the bread crumb mixture over the top.

Tip: Cooking the garlic in its peel flavors the cooking oil and leaves you with a tender, roasted clove inside. Eat it with the steak or spread it on toast for a quick, delicious hors d'oeuvre.

Created date

March 2007

Nutritional Information

Calories 594
Caloriesfromfat 55 %
Fat 36 g
Satfat 10 g
Cholesterol 135 mg
Sodium 619 mg
Carbohydrate 19 g
Fiber 2 g
Sugars 2 g
Protein 5 g