Cumin Flank Steak With Cauliflower Salad

About

When the weather warms up I like to grill outside to keep the house cool, plus it lends itself to a super easy clean-up. The flank steak is marinated in some tamari, cumin seeds and salt for a couple hours. When the meat is marinating, roast off the cauliflower and let it cool slightly. Then toss the cauliflower with the greens and dressing right before serving so the greens stay nice and crisp.

Ingredients

1 ½ pound flank steak
1 tbsp, whole cumin seed
2 tablespoon tamari sauce
1 teaspoon kosher salt
½ large head (6-7 in. dia) cauliflower
3 cup arugula
3 tablespoon olive oil
¾ teaspoon kosher salt
1 tablespoon apple cider vinegar
1 tablespoon olive oil
¼ teaspoon kosher salt

Instructions

To marinate the steak, place steak in a gallon sized plastic bag, add cumin, tamari and salt. Massage meat and let marinate in the fridge for 2 hours.
Preheat an oven to 400 F. In the meantime, cut cauliflower head in half and cut half into florets. Place in a large mixing bowl and add 2 T olive oil and ¾ t salt. Toss to coat well. Place baking sheet in the oven to preheat with the oven. Once pan and oven are hot, add 1 T olive oil to the baking sheet then toss on oiled cauliflower. Let them roast for 20-25 minutes until soften and browned on the edges. Let cool slightly.
Preheat a grill until it reaches 500 F. Place flank steak on hot grill. Close the lid and let it cook this way for 8-10 minutes. Then turn flank steak at a 90 degree angle and place it on the same side to create a hatch mark pattern. Let this cook for another 3-5 minutes with the lid closed. Flip the flank steak and cook it until it reaches about 135 F on the inside using a thermometer to check temperature. Let the meat rest for 10 minutes before cutting into it.
Combine 1 T olive oil and 1 T vinegar for the dressing adding in ¼ t salt.
Toss the roasted cauliflower with the greens and dressing. Taste and adjust seasoning as you like.
Slice the meat into thin strips and serve on top.