Steak with Cauliflower and Crispy Bread Crumbs
Photo: Ngoc Minh Ngo
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Amount per serving
- Calories: 594
- Calories from fat: 55%
- Fat: 36g
- Saturated fat: 10g
- Cholesterol: 135mg
- Sodium: 619mg
- Carbohydrate: 19g
- Fiber: 2g
- Sugars: 2g
- Protein: 5g
- 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
- 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.
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