I always have a handful of recipes from Real Simple in my to make list. Why? Because they are all real simple. I was hoping to make this one over the summer when we were growing fresh cauliflower, however none of my plants grew beautiful heads. As with most recipes that call from topping something with bread crumbs, I found that there were too many for my liking but the flavors were great.
- 1 small baguette, torn into small pieces (about 2 cups)
- 3 tablespoons olive oil
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 1 tablespoon capers, roughly chopped
- 6 cloves garlic, unpeeled
- 1 1/2 pounds strip steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 head cauliflower, cut into florets
Heat oven to 400° F. On a rimmed baking sheet, toss the bread with 1½ tablespoons oil. Bake in an even layer until golden and crisp, 5 to 6 minutes.
Transfer the bread to a bowl and toss with the parsley and capers; set aside.
Meanwhile, heat the remaining 1½ tablespoons of oil and the garlic in a large skillet (preferably cast iron) over medium-high heat.
Season the steak with salt and pepper and add to the skillet, cooking until browned, 2 to 3 minutes per side. Transfer the steak and garlic to the baking sheet.
Place the sheet in oven and roast that steak to desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 5 minutes before slicing.
Meanwhile, add the cauliflower and ½ cup water to the skillet and cook, covered, until it’s tender and the water has evaporated, 6 to 7 minutes. Sprinkle with the reserved crumbs and serve with the steak and garlic.