Steak with sweet pepper salsa and roasted cauliflower

Ingredients:

• 1 head of cauliflower (about 1 kg)
• 0.6 kg flank steak
• 5 tbsp. l. olive oil
• 0.5 tsp paprika
• 1/4 tsp granulated garlic
• 1 small stalk of celery
• 1 tbsp red wine vinegar
• 0.5 cups of baked sweet pepper, sliced ​​into strips
• 1/4 cup pitted manzanilla olives
• 0.5 cup fresh parsley

Preparation:

1. Place a rimmed baking sheet in the oven and preheat to 450°F (230°C). Split the cauliflower in half vertically, place cut-side down, and slice through the stem into long, 2-cm-thick florets. Gently toss the cauliflower and all the leaves in a large bowl with 2 tablespoons of olive oil; season with salt and pepper. Arrange on the hot baking sheet and roast until tender, about 30 minutes.
2. Meanwhile, pound the flank steak evenly with the ridged side of a meat mallet to a thickness of 1 cm. Slice the steak in half crosswise and lengthwise; season with salt, black pepper, paprika, and granulated garlic. Let stand at room temperature for 10 minutes.
3. Thinly slice the celery and toss with the vinegar in a medium bowl; let sit for 5 minutes. Chop the roasted red pepper, olives, and parsley and add to the celery along with 2 tablespoons of olive oil, 2 pinches of salt, and freshly ground black pepper to taste; toss to combine.
4. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the steak and cook until browned, 3-4 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes, then slice across the grain.
5. Divide the steak and cauliflower among plates. Serve with red pepper salsa.