Ingredients for Sauteed Flank Steak with Rocket and Roasted Cauliflower and Red Peppers

• 1 large head cauliflower (1.1kg), cut into 1 1/2-inch-wide florets (8 cups)

• 900g red peppers (about 5), cut into 1-inch squares

• 4 large garlic cloves, peeled

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cucchiaini di timo fresco tritato

• 1 1/2 cucchiaini di sale

• 1 1/2 teaspoons coarsely ground black pepper

• 1 (1-lb) piece flank steak, halved lengthwise (along the grain)

• 1/2 tablespoons vegetable oil

• 90g di rucola baby

• 1/2 cup fat-free reduced-sodium chicken broth

• 2 teaspoons red-wine vinegar, or to taste

Put oven rack in upper third of oven and preheat oven to 260°C.

Toss cauliflower, peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.

While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoons salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.

Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.

Reserve roasted garlic cloves and 1 cup roasted peppers. Toss rocket with remaining roasted vegetables in pan to wilt, then transfer to a platter.

Blend reserved garlic and peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.

Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.