Flat iron steak with cauliflower and arugula

By BClover

Serves 3
329 cal, 18.3 g fat, 32.8 g protein, 8.8 g carb, 3.5 g fiber

Ingredients

• 4 small flat iron steaks (don’t do what I did, read below)
• 1 head cauliflower, cored and cut into small florets
• 2 garlic cloves, smashed
• 2 T fresh lemon juice
• 1 T olive oil
• 2 bunches arugula, thick stems removed. or 10 oz of baby arugula and ignore the stems!
• 1 ounce Parmesan, shaved with a veggie peeler

Preparation

Step 1

Heat a large skillet over medium-heat. Season the steaks with Montreal Steak Seasoning (yeah, Martha calls for salt and pepper….sucker). Place in skillet, and cook until medium rare, 5-6 minutes per side. Transfer to a cutting board and tent with foil. Hang on to that skillet.
Add cauliflower, garlic, and 1/2 c water to skillet; season with salt and pepper this time. Cooking, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes. (I didn’t have any problem with the bottom of the pan getting too dry, but the recipe says you can add 1/4 more water).
Meanwhile, in a large bowl, whisk together lemon juice and oil; season with lame salt and pepper. Add arugula, hot cauliflower, and Parmesan cheese to dressing in bowl; toss to wilt that arugula. Steak steaks and veggies together. You can garnish it with lemon wedges, if you’ve got them handy.