Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 2 tablespoons olive oil
• 1/4 cup crushed hazelnuts
• 1 small head cauliflower, cut into small florets (about 3 cups florets)
• Kosher salt and freshly ground black pepper
• 1 (12 ounce) hanger, skirt, flank, or sirloin tip (flap meat) steak
• 1 tablespoon canola, vegetable, or light olive oil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated zest from 1 lemon

Procedures

1. Preheat oven to 425°F. Heat olive oil in small pan over medium-high heat until just shimmering. Add hazelnuts, turn off the heat, and swirl until just golden brown, about 1 minute. Strain oil and reserve hazelnuts. Spoon 1 tablespoon of hazelnut oil over cauliflower and season with salt and pepper. Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.
   
2. Meanwhile, season steak with salt and pepper and heat canola, vegetable, or light olive oil in a large skillet over high heat until lightly smoking. Cook steak, turning occasionally, until well browned and center registers 120 to 125°F on an instant read thermometer for medium rare, 130°F for medium, 8 to 10 minutes total. Transfer to a cutting board and allow to rest 10 minute.
   
3. Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper. Add to cauliflower and toss to coat. Slice steak. Serve, or refrigerate and serve cold or at room temperature.