Happy Valentine’s Day everyone! Tonight I wanted to do something special for my loving husband. Note to self, this has a lot of dishes, but it was really tasty! Anytime I have enough people over that we would cook a whole cauliflower, I will definitely do it this way because it was easy, and the best cauliflower I have ever had! The steak roll up with the glaze was also fantastic, and ended up pouring it over everything! Here is the link for the Steak Rolls http://www.tablespoon.com/recipes/balsamic-glazed-steak-rolls/c723300c-8122-462d-b8ff-2c85ecd7325d. Here is the link for the Cauliflower http://www.eatwell101.com/whole-roasted-cauliflower-recipe.
Start by preheating your oven to 400 degrees. Now get everything prepped and ready. Start with your cauliflower. Rinse it and pat it dry. Cut off all the leaves and some of the stem so that it will sit flat in the dish. Slice 1 yellow onion, 1 red bell pepper, 1 green bell pepper, and 1 zucchini in long thin slices. Chop 1 clove of garlic. Cut your flank steak into strips (the size you need to roll them up like the pictures), I got about 3-4 pieces out of each flank steak (my package came with 2 steaks). In a medium sauce pan (about the size of your cauliflower), place the cauliflower inside, cover with about 4-6 C of chicken broth, add 2 bay leaves and 2-3 sprigs of fresh thyme on the top. Bring to a boil covered, then simmer for about 12 minutes. Now is the time to turn on the grill to get it warmed up.
While that is cooking, rub some vegetable oil and salt & pepper both sides of your steaks. Prep your broccolini by washing it and then cutting the dry ends off. Spread it out on a parchment or silicone lines baking sheet. Spray with Pam cooking spray (or spray butter if you have it), sprinkle with salt and pepper, then set aside. Cook the onion, bell peppers, and zucchini in a skillet till tender, but still crisp.
Now, roll up the veggies in the steaks and pin together with toothpicks (that has an “s” on the end because for the ones I only used 1 toothpick, they fell apart and we just had a couple extra steaks with our steak rolls). Now is the time to grill up your steak rolls (or have your hubby do this step so you can work on the sauce). If you don’t have a partner in crime to help with the grilling, use a grill pan instead so you can still do the sauce, watch the oven, and not overcook the steaks. These should take about 2-4 minutes per side. Keep in mind that a thicker steak will take a little longer, especially if your steak roll has doubled up areas of the roll. For the sauce, heat 1 tbsp. olive oil in a medium skillet, then add the chopped garlic clove and cook for about 1 minute till it becomes fragrant. Add 1/4 C dark balsamic vinegar, 2 tbsp. red wine, 2 tsp brown sugar, and 2 sprigs rosemary (I used dried rosemary and just chopped it up before adding it, but fresh would be better). Bring to a rapid boil, then reduce the heat to a simmer for about 5 minutes. Add 1/4 C beef broth, then bring to a boil, then reduce heat to a simmer and let simmer till the rest of the meal is ready (or 15 minutes if you have that much time). Discard the rosemary sprigs if you used fresh.
When the Cauliflower is done (probably just as you put the steaks on the grill), carefully move the cauliflower to a cast iron skillet that fits it as best you can. Melt 1/3 C butter in the microwave (about 1 min will do), then pour it over the cauliflower, pour a couple spoons full of the cooking liquid over it also, then place in the oven for 10-15 minutes (I did 15 minutes). When you have about 10 minutes left on the cauliflower (if you did it for 15 minutes), go ahead and add the broccolini to the bottom shelf of your oven. Don’t forget about your steaks…
Once the time is up on the oven, remove the broccolini and cover with foil to keep it warm while everything else finishes. About that time, the steaks should be just about finished. Let them rest a few minutes while you set the table. To finish the cauliflower, turn the oven to broil for 2-3 minutes to get some color on the cauliflower (while the steaks rest is the perfect timing if it works out for you, it didn’t quite work for me). Serve up the steak rolls (at least the ones that stayed rolled), with the extra veggies on the side (or on top like my husband did). Cut the cauliflower like a cake and serve it up almost like a cauliflower steak. Add some broccolini to finish off the beautiful plate and dig in! Enjoy!