Flank steak with roasted cauliflower and red pepper tossed with arugula

I absolutely LOVE the roasted veggie combo in this dish.  This is a very easy dish to make. I will say that the quality of the meat when using flank is super important as flank is generally tough and hard to chew. Therefore, grass fed is typically my choice.

Here's what you'll need:

1 head of cauliflower cut into florets
3 red peppers cut into 1-2 inch squares
4 large garlic cloves, peeled
2 tablespoons EVOO (extra virgin olive oil)
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1 lb) Piece grass fed flank steak
3 oz baby arugula

PRE HEAT oven to 500 degrees

1. Toss cauliflower, red pepper, garlic with 1 1/2 tablespoons evoo, 1 teaspoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
2. Spread mixture into a large shallow baking pan and roast (turning once) for about 30 minutes
3. Add remaining 1/2 tablespoon of evoo to cast iron or stainless skillet
4. Pat steak dry and season with remaining salt, pepper and thyme
5. Place steak in heated pan and saute for 5-7 minutes total for medium rare
6. Transfer to cutting board and let stand
7. Add previously roasted veggies into steak skillet or a new skillet toss briefly with a small amount of evoo and add arugula to wilt

TO SERVE:
Cut steak on and angle across the grain and arrange onto a plate(s) with the veggies!

ENJOY!