Steak & Cauliflower Skillet
Cook with your ears. When all the broth has evaporated, you’ll hear the oil in the pan sizzle. That’s your cue to let the cauliflower in this recipe sear for a few extra minutes.
Ingredients
- 1 lb. (450 g) sirloin steak, cubed
- 1 tbsp plus 2 tsp (25 mL) Crushed Peppercorn & Garlic Rub
- 2 tbsp (30 mL) oil, divided
- 8 oz. (250 g) button mushrooms, sliced
- ½ cup (125 mL) beef broth
- 1 medium head cauliflower, cut into florets (4–6 cups/1–1.5 L)
- 10 oz. (300 g) fresh spinach leaves
- Optional: 1–2 green onions, chopped
Directions
- Combine the steak and 1 tbsp (15 mL) of rub in a small bowl. Heat 1 tbsp (15 mL) of oil in a 12" (30-cm) skillet over medium-high heat for 3–4 minutes.
- Add the steak to the pan and spread out in a single layer. Cook, undisturbed, for 3–4 minutes. Toss and cook for 1–2 more minutes. Remove the steak from the pan.
- Add the remaining oil and the mushrooms. Cook, stirring occasionally, for 5–6 minutes, using the moisture from the mushrooms to scrape up any stuck-on bits from the steak.
- Add the cauliflower, broth, and the remaining 2 tsp (10 mL) of the rub. Cook, stirring occasionally, until the broth has evaporated, 10–12 minutes.
- Continue cooking the cauliflower until it’s golden brown, about 2–3 minutes.
- Add the steak and any residual juices back to the pan. Working in batches, add the spinach, letting some of the spinach wilt before adding more, until all the spinach has wilted. To serve, top with green onions, if you’d like.