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Steak with Cauliflower and Crispy Bread Crumbs

Photo: Ngoc Minh Ngo
Prep time 25 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.