As the weather turns cooler, I’ve been craving more hearty and rich dishes. A few weeks ago, the weather was just starting to hint at the cooler temperatures to come, and rather than using the flank steak in my fridge for a salad as I planned, I decided I wanted something more comforting than a salad. As I dug around trying to decide what else I could potentially make, inspiration hit. This dish transitions perfectly from the end of summer into fall and winter. It can be paired with just about any combination of vegetables, depending on what is one season. But each time I’ve made it, I’ve stuck to both riced cauliflower and mushrooms and then mixed in a third vegetable based on what I had on hand – squash and zucchini, sauted kale, green beans and onions, and most recently, roasted brussels sprouts.
You can grill the flank steak in the warmer months, or cook it in a cast iron skillet, as described below, in the colder months. The vegetables can also be prepared in your favorite way – grilled, roasted, sauted. Just keep the seasonings simple and let the basil vinaigrette shine!
This dish could very easily be bland, boring, and basic. But adding in the fresh herbaceous sauce that only takes a few minutes to throw together really steps it up a notch and takes it to a whole new level. It takes this dish from an any other day, clean out the fridge, uninspired meal to elevated and elegant, but still super quick and easy! The fresh herbs and garlic really bring the wow factor! So, make this dish, fall in love, cozy up with a glass of wine or hot tea, and share the love with all your favorite loved ones!
Flank Steak with Basil Vinaigrette
Servings: 4 Time: ~30 minutes
- 1-1.25 lb flank steak
- 12 oz bag frozen, riced cauliflower
- 2 pints fresh mushrooms, such as crimini or white button, whole or sliced
- Additional vegetables as desired
- 1/4 C fresh basil leaves, finely chopped
- 3 T olive oil
- 1 T red wine vinegar
- 1 large clove garlic, minced
- Couple dashes crushed red pepper flakes
- Salt and pepper
- Liberally season both sides of flank steak with salt and pepper.
- Heat a large cast iron skillet over medium high heat and add a small amount of butter or ghee. Add seasoned flank steak and sear a few minutes on each side until lightly browned. Turn heat to medium low and cover with lid or piece of foil, cooking for about 6-8 minutes longer or until desired doneness. I recommend not cooking past medium (about 160 degrees F), as flank steak is lean and can get tough if overcooked. Remove from heat and set aside to rest.
- While steak cooks, prepare vinaigrette. Place olive oil in small dish, whisk continuously while slowly adding in vinegar. Once combined, add mined garlic and basil, salt, pepper, and crushed red pepper to taste. Set aside until ready to serve.
- Cook vegetables – saute riced, frozen cauliflower in butter or ghee over medium high heat for several minutes until warmed through. Season lightly with salt and pepper. Remove from pan. Add good amount of butter, ghee, and/or olive oil to same pan. Add mushrooms, and cook over low heat, seasoned with salt and pepper, until cooked through.
- Once steak has rested, cut in thin strips against the grain.
- Plate: add a mound of cooked, riced cauliflower to plate or bowl, pile on cooked mushrooms and additional vegetables, layer on sliced steak, cover it all in a spoonful of basil vinaigrette, and dig in!
365 total cal, 23 g fat, 10 g carb, 30 g protein