Name: Flank Steak with Cauliflower, Pickled Onions & Tahini-Yogurt Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium heads cauliflower; 1.02 kg flank steaks; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 1 ½ medium red onions; black pepper; extra virgin olive oil; honey; red wine vinegar; salt; tahini

Flank Steak with Cauliflower, Pickled Onions & Tahini-Yogurt SauceFlank Steak with Cauliflower, Pickled Onions & Tahini-Yogurt Sauce — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 medium heads cauliflower

1.02 kg flank steaks

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 ½ cups plain Greek yogurt

1 ½ medium red onions

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

Place vinegar, honey, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Wash and dry the fresh produce.

Separate each cauliflower head into bite-sized florets and cut stems into smaller pieces. Divide between two large baking sheet pans, drizzle with oil, and season with salt. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the cauliflower is golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, zest and juice lemons into another medium bowl.

Add yogurt, tahini, water, pepper, and salt to the bowl with the lemon. Whisk to combine.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the yogurt, whisk once more to combine the sauce, and set aside. (Reserve remaining parsley for serving.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add steak and cook until desired doneness, 2-3 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Thinly slice steak against the grain.

To serve, divide steak and yogurt sauce between plates; top yogurt with cauliflower and pickled onions. Sprinkle with reserved parsley and enjoy!

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