Cast-Iron Steak with Roasted Cauliflower Soup

Cast-Iron Steak with Roasted Cauliflower Soup
Prep 10 mins Cook 23 mins Stand 5 mins


  • 1 tablespoon olive oil
  • 1/2 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1 head roasted cauliflower florets
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon canola oil
  • 1 1/4 flatiron or flank steak, about 1 inch thick
  • 1/4 plus 1/8 tsp salt
  • 1/8 teaspoon pepper
  • 4 cups arugula
  • 1/4 cup fresh parsley, chopped

Make It

1. Heat olive oil in a large pot over medium heat. Add onion; saute 5 minutes, until softened. Stir in garlic and cook 2 minutes. Add cooked cauliflower, chicken broth and 1 cup water. Increase heat and bring to a boil. Cover, reduce heat to a low simmer and cook 10 minutes. Turn off heat. Carefully transfer to a blender and process until smooth. Return to pot and stir in 1 tsp of the lemon juice. Cover and set aside.

2. Heat canola oil in a 10-inch cast-iron skillet over mediumhigh heat. Season steak with 1/4 tsp of the salt and the pepper. Add steak and cook 3 minutes. Flip and cook 2 to 3 more minutes, until mediumrare. Let rest 5 minutes.

3. Toss arugula with parsley, remaining 2 tsp lemon juice and remaining 1/8 tsp salt. Slice steak and serve family-style over arugula. Serve with soup.

Nutrition Facts

Amount Per Serving: cal. (kcal): 359, Fat, total (g): 18, chol. (mg): 49, sat. fat (g): 4, carb. (g): 13, fiber (g): 4, pro. (g): 36, sodium (mg): 792, Percent Daily Values are based on a 2,000 calorie diet.