Skirt Steak with Preserved Lemon Butter and Sesame Cauliflower

cauliflower garlic lemon parsley sesame seed steak thyme healthyish

Chris Morocco

4 Servings

Source

Ingredients

½ preserved lemon, seeded, finely chopped

4 tablespoons (½ stick) unsalted butter, room temperature

2 teaspoons thyme leaves

½ teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

1 medium head of cauliflower, cut into florets

4 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1 garlic clove, grated

2 tablespoons fresh lemon juice

2 tablespoons toasted sesame seeds, chopped

1½ pounds skirt steak, cut into 4 pieces

¼ cup chopped parsley

Method

Finely chop preserved lemon, butter, thyme, and lemon zest on a cutting board, mashing into a smooth paste. Transfer to a small bowl; season with salt and pepper.

Do Ahead: Preserved lemon butter can be made 3 days ahead. Cover and chill.

Preheat oven to 425°. Toss cauliflower and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until cauliflower is golden brown and edges are crisp, 30–35 minutes.

Meanwhile, combine garlic, lemon juice, sesame seeds, and 1 Tbsp. oil in a small bowl; set aside.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Season steaks with salt and pepper and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a cutting board and top with preserved lemon butter; let rest at least 5 minutes before slicing.

Drizzle reserved sesame seed mixture over cauliflower, scatter parsley over, and toss to combine. Serve steaks with cauliflower and any remaining preserved lemon butter alongside.