Steak and Cauliflower with Red Wine Sauce
Ingredients:
- 1.5 lbs Cauliflower florets
- 4 sprigs Fresh Thyme
- 5 tbsp Olive Oil divided
- 7 tbsp Butter diced, divided
- 2 lb Flank Steak or hanger steak
- 2 Shallots minced
- 2 cloves Garlic minced or pressed
- .5 c Red Wine
- .5 c Beef Broth
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Instructions:
- Preheat oven to 425 degrees. Toss cauliflower florets and thyme with 1/4 cup olive and season with .5 tsp salt and .25 tsp pepper. Spread on a baking sheet and scatter 2 tbsp butter on top. Roast for 20-25 minutes.
- In a cast iron skillet, heat 1 tbsp olive oil. Season steak with remaining salt and pepper. Cook over moderately high heat. Turning often (until thickest part's temperature is 120 degrees). Transfer to a cutting board and let rest for 10 minutes.
- In the same skillet, cook shallots and garlic until softened, 2-4 minutes. Add wine and cook, scraping up browned bits, until almost evaporated, 3 minutes. Add broth and reduce for 2 minutes. Remove from heat and whisk in remaining butter, season with salt and pepper if needed. Carve steak and serve with cauliflower and sauce.
Nutrition
Calories: 726kcal | Carbohydrates: 12g | Protein: 52g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 189mg | Sodium: 1045mg | Potassium: 1378mg | Fiber: 4g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 85.1mg | Calcium: 102mg | Iron: 4.8mg
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