Gremolata is an incredibly easy way to add flavor to vegetables or meats. It's typically only made from three ingredients—parsley, lemon zest, and garlic—but I've removed the garlic in this recipe so it wouldn't compete with the rich, olive oil-fried hazelnuts. This dish works beautifully as a make-ahead or as a fast weeknight dinner. When left overnight, the flavors of the gremolata have ample time to permeate the cauliflower and steak with bright freshness.
- Yield:Serves 2
- Active time: 20 minutes
- Total time:30 minutes
- 2 tablespoons olive oil
- 1/4 cup crushed hazelnuts
- 1 small head cauliflower, cut into small florets (about 3 cups florets)
- Kosher salt and freshly ground black pepper
- 1 (12 ounce) hanger, skirt, flank, or sirloin tip (flap meat) steak
- 1 tablespoon canola, vegetable, or light olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons grated zest from 1 lemon
Preheat oven to 425°F. Heat olive oil in small pan over medium-high heat until just shimmering. Add hazelnuts, turn off the heat, and swirl until just golden brown, about 1 minute. Strain oil and reserve hazelnuts. Spoon 1 tablespoon of hazelnut oil over cauliflower and season with salt and pepper. Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.
Meanwhile, season steak with salt and pepper and heat canola, vegetable, or light olive oil in a large skillet over high heat until lightly smoking. Cook steak, turning occasionally, until well browned and center registers 120 to 125°F on an instant read thermometer for medium rare, 130°F for medium, 8 to 10 minutes total. Transfer to a cutting board and allow to rest 10 minute.
Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper. Add to cauliflower and toss to coat. Slice steak. Serve, or refrigerate and serve cold or at room temperature.