Steak with sweet pepper salsa and roasted cauliflower
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 27 G., saturated fats 7 G., proteins 34 G., carbohydrates 17 G., fiber 7 G., cholesterol 86 mg, sodium 790 mg, sugar 5 G.
Calories 450, total fat 27 G., saturated fats 7 G., proteins 34 G., carbohydrates 17 G., fiber 7 G., cholesterol 86 mg, sodium 790 mg, sugar 5 G.
This dish uses flank steak, an inexpensive but tasty cut from under the steer's belly. It boasts coarse grain and a rich beef flavor that can be fully appreciated if grilled to medium or medium. Rub the steak with garlic, salt, and paprika before marinating. Just 10 minutes is enough for the grilled steak to develop a rich, golden-brown crust. For a side dish, roast some cauliflower in the oven and make a salsa with bell peppers, celery, and green olives. You'll need canned roasted bell peppers for this.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of cauliflower (about 1 kg)
- 0.6 kg flank steak
- 5 tbsp. l. olive oil
- 0.5 tsp paprika
- 1/4 tsp granulated garlic
- 1 small stalk of celery
- 1 tbsp red wine vinegar
- 0.5 cups of baked sweet pepper, sliced into strips
- 1/4 cup pitted manzanilla olives
- 0.5 cup fresh parsley
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Cooking the dish according to the recipe:
- Place a rimmed baking sheet in the oven and preheat to 450°F (230°C). Split the cauliflower in half vertically, place cut-side down, and slice through the stem into long, 2-cm-thick florets. Gently toss the cauliflower and all the leaves in a large bowl with 2 tablespoons of olive oil; season with salt and pepper. Arrange on the hot baking sheet and roast until tender, about 30 minutes.
- Meanwhile, pound the flank steak evenly with the ridged side of a meat mallet to a thickness of 1 cm. Slice the steak in half crosswise and lengthwise; season with salt, black pepper, paprika, and granulated garlic. Let stand at room temperature for 10 minutes.
- Thinly slice the celery and toss with the vinegar in a medium bowl; let sit for 5 minutes. Chop the roasted red pepper, olives, and parsley and add to the celery along with 2 tablespoons of olive oil, 2 pinches of salt, and freshly ground black pepper to taste; toss to combine.
- In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the steak and cook until browned, 3-4 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes, then slice across the grain.
- Divide the steak and cauliflower among plates. Serve with red pepper salsa.
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