The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange and purple as well as the usual ivory.
Slideshow:More Steak Recipes
1 1/2 pounds multicolored brassicas, such as baby cauliflower and
Romanesco, cut into 1-inch florets
4 thyme sprigs
5 tablespoons extra-virgin olive oil
7 tablespoons cold unsalted butter, diced
Two 1-pound hanger steaks
2 small shallots, minced
2 garlic cloves, minced
1/2 cup red wine
1/2 cup chicken stock
How to Make It
Preheat the oven to 425°. On a large rimmed baking sheet, toss the brassicas and thyme with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in a layer and scatter 2 tablespoons of the butter on top. Roast for 20 to 25 minutes, until golden and tender.
Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil. Season the steaks all over with salt and pepper. Add to the skillet and cook over moderately high heat, turning often, until an instant-read thermometer inserted in the thickest part of each one registers 120°, 12 to 15 minutes. Transfer to a carving board and let rest for 10 minutes. Do not wipe out the skillet.
In the same skillet, cook the shallots and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 3 minutes. Add the stock and cook until slightly reduced, 2 minutes. Remove from the heat and gradually whisk in the remaining 5 tablespoons of butter until emulsified; season with salt and pepper. Carve the steaks against the grain. Serve with the brassicas and sauce.
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