ingredients
all
5 lbs skirt or flank steak
trimmed
Kosher salt and ground black pepper
to taste
rice bran oil for grilling
1 bunch basil
leaves picked
1 bunch parsley
leaves picked
1 bunch oregano
leaves picked
2 each shallots
minced
2 cloves garlic
microplaned
1 tsp espelette pepper (or 0.50 tsp chili flakes)
1 tsp ground black pepper
2 tsp Kosher salt
3/4 cup extra virgin olive oil
1 tsp honey
2 Tbsp red wine vinegar
zest and juice of 1 lemon
3 heads cauliflower
cut into large florets
light olive oil
1/4 cup capers
minced
5 cloves garlic
thinly sliced
2 filets anchovy
minced
1 tsp chili flakes
Kosher salt and ground pepper to taste
For the Steak
1
Preheat grill over high heat. Season the steak with salt and pepper, then lightly coat with rice bran oil. Grill on both sides to desired doneness. Let rest 10 minutes before slicing.
For the Salsa Verde
2
Finely mince the herbs and stir to combine with other ingredients. Adjust flavors as desired.
For the Cauliflower
3
Preheat oven to 475F. Toss the cauliflower florets with enough oil to evenly coat. Season lightly with salt and pepper. Roast until golden brown, but still slightly firm. In a small sauté pan, heat 2 Tbsp oil over medium heat. Add the capers, garlic, anchovy, and chili flakes, and cook 4 - 5 minutes, or until the garlic is soft. Pour over the cooked cauliflower and toss to coat.
To Serve
4
Slice steak and arrange on a warm platter. Spoon salsa verde over the top and serve extra sauce on the side. Serve cauliflower on a warm platter.