Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Ingredients

• 1 small head cauliflower cut into small florets ( 3 cups florets)
• 2 tablespoons parsley fresh chopped
• 0.3 cup hazelnuts crushed
• 2 servings pepper black freshly ground
• 2 teaspoons lemon zest grated
• 1 tablespoon olive oil light
• 2 tablespoons olive oil 
• 12 ounce sirloin tip (flap meat)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer
• cutting board

Directions

1. Preheat oven to 425°F.
2. Heat olive oil in small pan over medium-high heat until just shimmering.
3. 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.
4. Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.
5. 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.
6. Transfer to a cutting board and allow to rest 10 minute.
7. Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper.
8. Add to cauliflower and toss to coat. Slice steak.
9. Serve, or refrigerate and serve cold or at room temperature.