Skillet Steaks with Chimichurri, Roasted Cauliflower and Butter Lettuce Salad

Prep Time: 1 hour
Cook Time: 40 minutes
Serves: 2

Chimichurri is a specialty of Argentina and Uruguay and is usually made with parsley, garlic, olive oil, oregano, and red wine vinegar. It doesn’t require cooking and is used here as a steak sauce and paired with a simple and quick salad inspired by a dinner Lee and I shared at St. John Bread and Wine in 2018. We loved how silky and a little sweet the butter lettuce tasted so we made it the star of this simple, yet delicious salad. The Roasted cauliflower can be skipped if steak and salad are enough, but the spices complement the chimichurri well and make for a more filling dinner.

Cauliflower Ingredients

• 1 small head cauliflower

• 4 garlic cloves, minced

• 1/2 cup olive oil

• 1 tablespoon anise seed

• 1 tablespoon ground coriander

• 1 tablespoon ground turmeric

• 1 tablespoon red pepper flakes

• coarse kosher salt

• freshly ground black pepper

Sauce Ingredients

• 1 cup fresh flat-leaf parsley (packed), stems removed, plus more to taste

• 2 tablespoons fresh oregano leaves

• 4 garlic cloves

• ½ cup (packed) cilantro, stems removed

• ½ cup olive oil

• 2 tablespoons red wine vinegar

• ¼ teaspoon red pepper flakes

• ½ teaspoon fine sea salt

• 1/8 teaspoon freshly ground black pepper

Steak Ingredients

• 12 ounces Filet Mignon (2 medallions)

• 1-2 tablespoons olive oil

• coarse kosher salt

• freshly ground black pepper

Salad Ingredients

• 1 head of butter lettuce, washed and torn

• ½ cup fresh mint leaves, torn

• green onions, white parts removed and discarded, sliced

• 1 tablespoon champagne vinegar or white wine vinegar

• 1 tablespoon extra virgin olive oil

• coarse kosher salt, to taste

Cauliflower Preparation

1. Heat oven to 450° degrees F.

2. Break cauliflower into florets, including the leaves and the core, and slice them into pieces.

3. In a large bowl, mix cauliflower, garlic, olive oil, coriander, anise, red pepper flakes, and turmeric, and stir to evenly coat.

4. Pour mixture onto a rimmed baking sheet and spread out evenly. Sprinkle with salt and pepper.

5. Roast, without disturbing, until cauliflower has turned a golden brown and some bits are crispy about 15 minutes. Remove from oven, flip, and stir the florets and smaller bits around and continue to roast until completely and evenly browned for another 15 minutes. Some pieces may look heavily charred.

6. Remove from heat and set aside.

Sauce Preparation

1. Process parsley, oregano, cilantro, garlic, and olive oil in a blender or food processor.

2. Pour in red wine vinegar and pulse a few times.

3. Add red pepper flakes, salt, and pepper and pulse a few more times.

4. Taste and add more parsley if desired. The garlic will mellow as it marinates.

5. Transfer to a small bowl and set aside.
   

Salad Preparation

1. Wash lettuce and pat dry or use a salad spinner to dry. Tear leaves and toss into a large bowl.

2. Tear mint leaves and add to the bowl with lettuce.

3. Line up the green onions on a cutting board and thinly slice them at an angle using a circular motion with your knife. Add to bowl.

4. Add vinegar and drizzle with extra virgin olive oil and toss to coat.

5. Sprinkle with coarse kosher salt and serve.

Steak Preparation

1. Sprinkle steak lightly with salt and pepper and let sit at room temperature for 30 minutes to 1 hour.

2. Heat 1-2 tablespoon olive oil in a cast-iron skillet over high heat until it is smoking.

3. For medium-rare, add steaks, without touching, let them cook for 2 minutes.

4. Flip steaks and cook for 2 more minutes without touching.

5. Transfer to a cutting board and let steaks rest for 5–10 minutes.

To serve

1. Slice steak against the grain and serve with Chimichurri Sauce, Roasted Cauliflower and Butter Lettuce Salad.

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