Flank Steak with Scallion Butter
Charred Cauliflower with Parmesan
Ingredients
- ½ lb flank steak
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp olive oil
- 2 tsp minced garlic
- 1 tsp red wine vinegar
- ½ tsp fresh lemon juice
- 1 Tbsp butter
- ½ green onion, chopped
Instructions
- Sprinkle steak with salt and pepper. Cook in hot oil in a cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Remove from skillet.
- Cook garlic, vinegar, and lemon juice in skillet 2 to 3 minutes or until garlic is tender. Stir in butter and green onion; cook 1 to 2 minutes or until butter is melted.
- Slice steak across the grain; spoon butter sauce over steak.
Side Dish Ingredients
- 2 cups cauliflower florets, halved
- 1 Tbsp olive oil
- ¼ tsp pepper
- ⅛ tsp kosher salt
- 3 Tbsp freshly shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 475°F. Toss together cauliflower, oil, pepper, and salt on a rimmed baking sheet.
- Bake 12 minutes or until browned. Sprinkle with cheese; toss. Bake 2 minutes longer or until cheese is melted and lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
247
|
118
|
365
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 400 | 379 | 779 |
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