Grilled Beef with Cauliflower

Instructions

1. 1

   Pat the beef steaks dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 15 minutes before grilling.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Preheat your grill to high heat (around 450°F). While grilling, toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, sea salt, and pepper in a large bowl.

   Tip: Use a grill basket or skewers for cauliflower to prevent it from falling through the grates.

3. 3

   Place the cauliflower on the grill and cook for 12-15 minutes, stirring occasionally, until the florets are golden and charred at the edges. Remove and set aside.

   Tip: Cauliflower caramelizes beautifully when grilled and becomes naturally sweet.

4. 4

   Brush the grill grates with oil to prevent sticking. Place beef steaks on the hot grill and sear for 4-5 minutes on the first side without moving them.

   Tip: Don't flip too early—let the meat develop a flavorful crust.

5. 5

   Flip the steaks and add a sprig of rosemary and thyme to each steak. Cook for another 3-4 minutes for medium-rare, or longer to your preference.

   Tip: Use an instant-read thermometer: 130-135°F for medium-rare, 140°F for medium.

6. 6

   Remove steaks from the grill and let them rest for 5 minutes to redistribute the juices. Drizzle with lemon juice and balsamic vinegar.

   Tip: Resting meat ensures it stays juicy when cut.

7. 7

   Transfer the rested cauliflower to a serving plate and toss with the remaining 2 tablespoons of olive oil, fresh lemon juice, and a pinch of red pepper flakes.

   Tip: The acidity from lemon brightens the earthy cauliflower flavor.

8. 8

   Plate the grilled beef steaks alongside the cauliflower, garnish with fresh herb sprigs, and serve immediately while hot.

   Tip: For extra flavor, spoon any pan juices or herb oil over the plated dish.