Flank Steak

362 Calories Per Serving
Total time 20 minutes
Makes 4 main-dish servings


1 small cauliflower (about 1 ½ lb.), cored and sliced ½ inch thick
4 Tbs. Olive oil
1 ½ lb. Beef flank steak kosher salt and pepper
½ cup fresh flat-leaf parsley, chopped 
2 Tbsp. Red wine vinegar
1 Tbsp. Capers, chopped 
1 shallot or ¼ small red onion, finely chopped.

Step 1: Fill large saucepan with 1 inch water and fit with steamer basket. Bring water to boiling. Place cauliflower in basket, cover and steam 10 to 12 minutes or until tender; drain.

Step 2: Meanwhile, in large skillet on medium, hear 1 tablespoon oil. Season flank steak with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Add to skillet, and cook 5 to 6 minutes per side for medium rare, or to desired doneness. Let rest at least 5 minutes before slicing.

Step 3: In food processor, combine cauliflower, and ¼ tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper, and process until smooth.

Step 4: In small bowl, combine parsley, vinegar, capers, shallot, and remaining 2 tablespoon oil. Serve sauce with steak and cauliflower.