Sauteed Flank Steak With Arugula And Roasted Cauliflower And Red Peppers Recipes

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SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS



Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers image

Categories     Sauté     Low Fat     Low/No Sugar     Steak     Cauliflower     Arugula     Bell Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 lb red bell peppers (about 5), cut into 1-inch squares
4 large garlic cloves, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 tablespoon vegetable oil
3 oz baby arugula
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons red-wine vinegar, or to taste

Steps:

  • 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 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 teaspoon 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 bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
  • Blend reserved garlic and bell 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.

ROASTED PEPPERS AND CAULIFLOWER



Roasted Peppers and Cauliflower image

Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. -Cheryl Wilt, Eglon, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 medium head cauliflower, broken into florets
2 medium sweet red peppers, cut into strips
2 small onions, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS



Grilled Flank Steak on Ciabatta With Red Peppers image

This steak sandwich, inspired by the flavors of Spain, takes a little time to prepare, but it's really quite simple. Just sauté a tangle of onions and red peppers until tender, then hit it with a splash of red wine and black olive tapenade. Meanwhile, rub the meat with a little olive oil and paprika then grill (or broil) until done. Pile the sliced meat and pepper mixture onto toasted ciabatta and enjoy.

Provided by Florence Fabricant

Categories     steaks and chops, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 13/4- to 2-pound flank steak
6 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
Salt and ground black pepper
2 tablespoons black olive tapenade
1/3 cup finely chopped flat-leaf parsley
1 large red onion, coarsely chopped
4 cloves garlic, slivered
2 large red bell peppers, cored and coarsely chopped
1/2 cup dry red wine
1 large ciabatta, halved horizontally

Steps:

  • Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
  • Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
  • Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
  • Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 515 milligrams, Sugar 4 grams

CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA



Cauliflower steaks with roasted red pepper & olive salsa image

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 35m

Number Of Ingredients 9

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
  • Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

ROASTED CAULIFLOWER STEAKS



Roasted Cauliflower Steaks image

You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

Provided by Snacking in the Kitchen

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place cauliflower steaks on the prepared baking sheet.
  • Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
  • Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER



Steak with Red Pepper Salsa and Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower (about 2 1/2 pounds)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds flank steak
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1 small stalk celery
1 tablespoon red wine vinegar
Heaping 1/2 cup roasted red pepper strips
1/4 cup pitted manzanilla olives
1/2 cup fresh parsley

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
  • Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
  • Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
  • Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams

MOLASSES MARINATED FLANK STEAK WITH ROASTED RED PEPPERS



Molasses Marinated Flank Steak with Roasted Red Peppers image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 4h23m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup canola oil
1/2 cup cola
1 tablespoon molasses
1 tablespoon soy sauce
1 tablespoon red pepper flakes
2 tablespoons minced garlic
1 tablespoon freshly cracked black pepper
1 lime, juiced
1 (2-pound) flank steak, trimmed
1 baguette, cut on the bias into 1/2-inch thick slices
1/2 cup extra-virgin olive oil
1 (8-ounce) container herb-seasoned cream cheese
1 (10-ounce) jar red pepper strips
3 tablespoons chopped cilantro leaves

Steps:

  • In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator.
  • Preheat the grill over medium heat.
  • Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes.
  • Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve.

FLANK STEAK WITH SAUTEED MUSHROOMS



Flank Steak With Sauteed Mushrooms image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

8 ounces flank steak
1 pound mushrooms
1 teaspoon olive oil
1 large clove garlic
1 tablespoon fresh oregano or 1 teaspoon dried

Steps:

  • Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
  • Wash and trim mushrooms, and slice thickly.
  • Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
  • Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
  • Mince garlic; add to mushrooms.
  • Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
  • Slice steak thinly on diagonal, and serve topped with mushrooms.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams

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