Flat iron steak with cauliflower and arugula*
- 4 small flat iron steaks (don’t do what I did, read below)
- 1 head cauliflower, cored and cut into small florets
- 2 garlic cloves, smashed
- 2 T fresh lemon juice
- 1 T olive oil
- 2 bunches arugula, thick stems removed. or 10 oz of baby arugula and ignore the stems!
- 1 ounce Parmesan, shaved with a veggie peeler
- Heat a large skillet over medium-heat. Season the steaks with Montreal Steak Seasoning (yeah, Martha calls for salt and pepper….sucker). Place in skillet, and cook until medium rare, 5-6 minutes per side. Transfer to a cutting board and tent with foil. Hang on to that skillet.
- Add cauliflower, garlic, and 1/2 c water to skillet; season with salt and pepper this time. Cooking, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes. (I didn’t have any problem with the bottom of the pan getting too dry, but the recipe says you can add 1/4 more water).
- Meanwhile, in a large bowl, whisk together lemon juice and oil; season with lame salt and pepper. Add arugula, hot cauliflower, and Parmesan cheese to dressing in bowl; toss to wilt that arugula. Steak steaks and veggies together. You can garnish it with lemon wedges, if you’ve got them handy.
*adapted from Everyday Food Issue #47 page 18 November 2007.
Can’t you see it? Yeah, I forgot to take a picture. Probably because it wasn’t all that good, but I won’t blame the recipe. The recipe calls for flat iron steak. Well, I go to a small grocery store and the meat selection is mostly for making Mexican food. No flat iron steak. I’ll be honest, I don’t really know my cuts of beef anyway. So I bought four boneless hunks of something or other. Round steak? It was pretty terrible. I think it was stew meat. oops.
The veggie part was good. It was nice to saute the cauliflower and add it to the arugula to wilt it. Add some shaved Parmesan cheese, and I’m sold.
Too bad I wasn’t sold on buying the right steak.