Careme

Ingredients

• Country Natural Beef Beef Top Sirloin Steak, 12 OZ 1 package, 12 oz $12.99
• PRODUCE Orange Cauliflower 1 small head, cut into florets $3.99
• PRODUCE White Mushrooms 8 oz, sliced $2.49
• EARTHBOUND FARM Organic Wild Red Arugula, 4 OZ 1 package, 4 oz $3.49
• PRODUCE Organic Red Radish Bunch 4 to 5 radishes, very thinly sliced $2.79
• PRODUCE Lemon 1 lemon, half juiced and half cut into wedges $0.99
• PRODUCE Sweet Onion 1/2 medium, thinly sliced $1.43
• Pantry item 2 tablespoons olive oil, divided
• Pantry item 1 tablespoon butter
• Pantry item 1 teaspoon Dijon mustard
• Pantry item 1 teaspoon honey
• Pantry item 1 small clove garlic, minced
• Pantry item 1/3 cup beef broth or water
• Pantry item Kosher salt and black pepper

Instructions

1. Heat the oven to 425°F. Pat the 12 oz top sirloin steak dry and let it sit at room temperature while you prepare the vegetables. Cut 1 small orange cauliflower into bite-size florets, slice 8 oz white mushrooms, thinly slice 1/2 medium sweet onion, very thinly slice 4 to 5 radishes, and juice 1/2 lemon.
2. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Spread them out with flat sides down where possible for maximum browning. Roast for 22 to 28 minutes, turning once, until tender with dark caramelized edges.
3. In a bowl, combine the 4 oz wild red arugula, the sliced radishes, and the sliced sweet onion. In a small cup, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, the juice from 1/2 lemon, a pinch of salt, and black pepper. Hold the dressing until serving so the greens stay lively.
4. Season the 12 oz sirloin steak generously on both sides with kosher salt and black pepper. Heat a heavy skillet over medium-high heat until very hot. Add a small drizzle of oil if needed, then sear the steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting for thickness.
5. Transfer the steak to a plate to rest for at least 8 minutes. Reduce the skillet heat to medium. Add 1 tablespoon butter, the sliced mushrooms, and the minced small clove garlic. Cook for 4 to 5 minutes until the mushrooms give up moisture and then begin to brown.
6. Add 1/3 cup beef broth or water to the skillet and scrape up the fond. Simmer for 1 to 2 minutes until lightly reduced and glossy. Taste and season with salt and pepper. The sauce should coat the mushrooms lightly rather than become soupy.
7. Toss the arugula, radish, and onion with the lemon-Dijon dressing just before serving.
8. Slice the rested steak across the grain. To plate, swipe a spoonful of mushroom sauce onto each plate, fan the sliced steak over it, and set the roasted orange cauliflower to one side. Mound the dressed arugula-radish salad alongside for a sharp, peppery contrast. Finish with lemon wedges at the table.