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Ingredients
skirt or flank steak5 lbs
trimmed
 Kosher salt and ground black pepper
to taste
 rice bran oil for grilling
 basil1 bunch
leaves picked
 parsley1 bunch
leaves picked
 oregano1 bunch
leaves picked
 shallots2 each
minced
 garlic2 cloves
microplaned
 espelette pepper (or 0.50 tsp chili flakes)1 tsp
 ground black pepper1 tsp
 Kosher salt2 tsp
 extra virgin olive oil 3/4 cup
 honey1 tsp
 red wine vinegar2 Tbsp
 zest and juice of 1 lemon
 cauliflower3 heads
cut into large florets
 light olive oil
 capers 1/4 cup
minced
 garlic5 cloves
thinly sliced
 anchovy2 filets
minced
 chili flakes1 tsp
 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.