Grilled Beef with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Tender beef sirloin steaks paired with roasted cauliflower create a satisfying, protein packed meal that's both impressive and simple to pull off. Cauliflower is fantastic because it's packed with vitamin C and fiber, making it as nutritious as it is delicious. The beauty of this recipe is that everything cooks on the grill at the same time, which means minimal cleanup and maximum flavor from those charred, caramelized edges. Fresh herbs and bright lemon juice tie everything together beautifully.
Ella x
Ingredients
- 4beef sirloin steaks(1.5 inches thick, about 8 oz each)
- 1 large headcauliflower(cut into florets)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- ¼ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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