Wheat-Free / Gluten-Free
- Place steak in a large resealable plastic bag; add vinaigrette. Seal bag, turning to coat. Refrigerate 12 hours, turning occasionally.
- Preheat oven to 425°F. In a large bowl combine cauliflower, onion and oil; toss to coat. Spread vegetables in a single layer on a rimmed baking sheet. Bake 20 minutes, stirring once. Remove pan from oven. Drizzle vinegar on vegetables; toss to coat. Sprinkle with cheese. Return to oven; bake 8 to 10 minutes more.
- Meanwhile, coat a large nonstick skillet or grill pan with nonstick cooking spray. Place over medium heat until hot. Remove steak from marinade; discard marinade. Sprinkle steak with thyme, and season with pepper to taste. Place steak in skillet; cook, partially covered, 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Transfer steak to a platter. Let stand 5 minutes.
- Thinly slice steak against the grain, and serve with roasted vegetables.
View all nutritional information
Calories 222, Calories Fat 71, Total Fat 7g, Saturated Fat 2g, Cholesterol 75mg, Sodium 191mg, Carbohydrate 7g, Protein 30g
|Calories (fat) extra||32|
|Total Fat (extra)||12|
|Saturated Fat (extra)||14|
|Vitamin C (extra)||61|