Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
Recipe information
Total Time
1 hours
Yield
4 Servings
Ingredients
Preserved Lemon Butter
½
4
2
½
Cauliflower and Steak
1
4
1
2
2
1½
¼
Preparation
Preserved Lemon Butter
Step 1
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.
Step 2
Do Ahead: Preserved lemon butter can be made 3 days ahead. Cover and chill.
Cauliflower and Steak
Step 3
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.
Step 4
Meanwhile, combine garlic, lemon juice, sesame seeds, and 1 Tbsp. oil in a small bowl; set aside.
Step 5
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.
Step 6
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.