Grilled Sirloin Steak with Roasted Cauliflower and Broccoli (Serves 4-5)
I talked with two fellow CSA members when we were picking up our vegetables at Cherith Farms this past Saturday and both were looking forward to roasting the cauliflower we were getting. I had never roasted cauliflower or broccoli before, except as part of roasting a chicken, so I asked how they did it. The directions were simple, so I roasted my cauliflower and a little broccoli that night and paired it with sirloin steak. Oh yeah. I’ll do that again!
Prep and Cook Time: 15-25 minutes
1.5 pound boneless sirloin steak (mine was grass fed and dry aged)
Extra virgin olive oil
Red chili powder
Directions: Pre-heat oven to 425 degrees. Rinse cauliflower and broccoli and cut florets into bite-size pieces. Line a baking pan with aluminum foil for easy clean up. Distribute florets in one layer in the baking pan. Drizzle olive oil over the florets and season with a dusting of salt and garlic powder. Dust lightly with red chili powder if you want some heat. Place in oven and let roast for 10-15 minutes or until you can pierce the cauliflower easily with a fork. Meanwhile, heat non-stick grill pan over high heat. Season both sides of meat with a good dusting of salt, garlic powder, cinnamon, and black pepper. Cinnamon adds an exotic, sweet flavor. Lay the meat in the hot pan and let sear on first side 5 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 4-5 minutes. After turning meat, splash a little balsamic vinegar over the top. After the second side has seared 4-5 minutes, turn the meat again and splash more balsamic vinegar over the opposite side. Let the meat sear 1 more minute, then turn and sear the other side just a bit. Mine was medium-rare after searing just over 10 minutes. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm and to keep my cat Tobey from seeing if he might like a bite.
Notes: Heating olive oil is not ideal, but that’s what I’ve used in roasting my veggies. Olive oil does not handle heat very well. Another choice would be to melt some ghee or clarified butter and to drizzle that over the veggies before roasting. Ghee handles heat just fine. I suppose you could roast the veggies and then drizzle oil on them, but I haven’t tried that yet. I’ll keep working on it.
Balsamic vinegar sprays out in a fine mist when it hits a hot pan. Thankfully, it cleans up easily with a wet towel.
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