Steak Tips with Spicy Cauliflower
By America's Test KitchenPublished on February 27, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup jarred roasted red peppers, patted dry and chopped5 tablespoons extra-virgin olive oil ¼ cup pickled cherry pepper, minced2 tablespoons chopped fresh parsley 1 tablespoon capers, rinsed and mincedSalt and pepper 1 large head cauliflower (3 pounds), cored and cut into 1-inch pieces2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Before You Begin
Our favorite roasted red peppers are Dunbars Sweet Roasted Peppers. Sirloin steak tips are often sold as flap meat.
Instructions
- Combine red peppers, 3 tablespoons oil, cherry peppers, parsley, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl; set relish aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and cook, covered, stirring occasionally, until browned and tender, about 10 minutes. Add cauliflower to relish and toss to combine. Season with salt and pepper to taste.
- Pat steak dry with paper towels and season with salt and pepper. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Serve steak with cauliflower.
Time
30 minutesYield
Serves 4Ingredients
½ cup jarred roasted red peppers, patted dry and chopped
5 tablespoons extra-virgin olive oil
¼ cup pickled cherry pepper, minced
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and minced
Salt and pepper
1 large head cauliflower (3 pounds), cored and cut into 1-inch pieces
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Ingredients
½ cup jarred roasted red peppers, patted dry and chopped
5 tablespoons extra-virgin olive oil
¼ cup pickled cherry pepper, minced
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and minced
Salt and pepper
1 large head cauliflower (3 pounds), cored and cut into 1-inch pieces
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Ingredients
½ cup jarred roasted red peppers, patted dry and chopped
5 tablespoons extra-virgin olive oil
¼ cup pickled cherry pepper, minced
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and minced
Salt and pepper
1 large head cauliflower (3 pounds), cored and cut into 1-inch pieces
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Why This Recipe Works
We toss the still-warm cauliflower with the relish to help it better absorb the flavors.
Before You Begin
Our favorite roasted red peppers are Dunbars Sweet Roasted Peppers. Sirloin steak tips are often sold as flap meat.
Instructions
- Combine red peppers, 3 tablespoons oil, cherry peppers, parsley, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl; set relish aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and cook, covered, stirring occasionally, until browned and tender, about 10 minutes. Add cauliflower to relish and toss to combine. Season with salt and pepper to taste.
- Pat steak dry with paper towels and season with salt and pepper. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Serve steak with cauliflower.
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