Thursday, March 3, 2011

Roasted Flank Steak with Roasted Cauliflower

When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast.
(Barbara Kafka, 1995)

Flank Steak Ingredients
1 flank steak, about 2 lbs
1/4 cup EVOO
2 tablespoons Kosher Salt
Fresh ground pepper to taste
2 teaspoons of granulated garlic

  1. Preheat oven to 500 degrees. Place empty roasting pan on lowest rack in oven.
  2. Generously coat the steak on both sides with the extra virgin olive oil. Then sprinkle the rest of the ingredients evenly on both sides.
  3. When the oven is at temperature, place the steak on the preheated roasting pan (thick part of the steak should be in the back of the oven). Follow these times:
  • Rare: Roast 6 minutes on side 1, flip and roast 6 minutes more
  • Medium rare: Roast 7 minutes on side 1, flip and roast 7 minutes more
  • Medium: Roast 9 minutes on side 1, flip and roast 9 minutes more 
      4.  Remove steak from oven, place on cutting board and tent with foil.
      5.  After 5 minutes, slice thinly across the grain (see above photo).          


Roasted Cauliflower Ingredients
1 head of cauliflower
10 cloves of garlic, peeled and minced
2 tablespoons lemon juice
1/2 cup EVOO
1 tablespoon Kosher salt
1/2 tablespoon fresh ground pepper
1/2 cup grated Parmesan cheese

  1.  Preheat oven to 400°F. 
  2. Cut cauliflower into florets and put in a gallon Ziploc bag. Add all other ingredients except Parmesan cheese. Seal bag and shake to mix all ingredients.
  3. Pour cauliflower out into a single layer on a large jelly pan.
  4. Place pan in oven and roast for 30 minutes.
  5. After 30 minutes, remove from oven. Sprinkle generously with Parmesan cheese and serve.
Wine pairing: Pinot Noir, Syrah or Cabernet Sauvignon

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