Chile, parsley, and capers add pops of color to this quick and easy steak dinner.
1 large head cauliflower (about 2 pounds), cored and sliced 1⁄2-inch thick
4 tbsp. plus 2 tsp olive oil
Kosher salt and pepper
1 1/2 lb. sirloin steak (about 3⁄4-inch thick), trimmed and cut into 4 pieces
1 small red chile, finely chopped
1/4 c. fresh flat-leaf parsley, finely chopped
2 tbsp. capers, roughly chopped
1 tbsp. golden raisins, chopped
1 tbsp. sherry vinegar
- Heat oven to 450°F. On a large rimmed baking sheet, toss cauliflower with 2 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Roast until just tender, about 15 minutes, then broil until golden brown, 3 to 4 minutes.
- Meanwhile, heat 2 teaspoon oil in a large cast-iron skillet over medium-high heat. Season steak with 1⁄2 teaspoon each salt and pepper and cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to plates.
- Make relish: Using a vegetable peeler, remove 3 wide strips of zest from lemon, then thinly slice. In a small bowl, combine zest, chile, parsley, capers, raisins, vinegar, and remaining 2 tablespoon oil. Serve over steak and cauliflower.