Lunch: Flank Steak with Cauliflower Purée

Recipe by Woman's Day Kitchen Move over, mashed potatoes—this cauliflower puree is the new star side dish. And it's even better when topped with this caper and parsley relish, which also pairs beautifully with fish or lamb.

Ingredients

1 small head cauliflower
4 tbsp. olive oil
1 1/2 lb. flank steak
Kosher salt and pepper
1/2 c. fresh flat-leaf parsley
2 tbsp. red wine vinegar
1 tbsp. capers
1 shallot or 1/4 small red onion

Instructions

Fill a large saucepan with 1 in. of water and fit with a steamer basket. Bring the water to a boil. Place the cauliflower in the basket, cover and steam until tender, 10 to 12 minutes. Drain.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Season the flank steak with 1/2 tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
Transfer the cauliflower to a food processor, add 1 Tbsp oil and 1/4 tsp each salt and pepper and purée until smooth.
In a small bowl, combine the parsley, vinegar, capers, shallot and remaining 2 Tbsp oil. Serve with the steak and cauliflower.

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