Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers

Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers
Photo by Romulo Yanes

Ingredients

  • 1 1-lb piece flank steak, halved lengthwise (along the grain)
  • 1 large head cauliflower (2 1/2 lb)
  • ½ cup fat-free reduced-sodium chicken broth
  • 4 large garlic cloves
  • 2 pounds red bell peppers
  • ½ tablespoon vegetable oil
  • 1 ½ teaspoons salt
  • + 5 more ingredients
    • 1 ½ teaspoons coarsely ground black pepper
    • 2 teaspoons red-wine vinegar
    • 2 teaspoons fresh thyme
    • 3 ounces baby arugula
    • 1 ½ tablespoons extra-virgin olive oil

Put oven rack in upper third of oven and preheat oven to 500°F. Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or tw...

View full recipe at Epicurious

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