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 colheres de sopa de azeite extra-virgem

• 2 colheres de chá de tomilho fresco picado

• 1 1/2 colheres de chá de sal

• 1 1/2 colheres de chá de pimenta-do-reino moída grosseiramente

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

• 1/2 tablespoons vegetable oil

• 90g de rúcula 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.