Steak TIPS AND Cauliflower “Caponata” Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A twist on traditional caponata, using cauliflower instead of eggplant, topped with herb-crusted steak tips and shredded Gruyère cheese.
Ingredients
- 1 cup jarred roasted red bell peppers drained and chopped
- 5 tbsp extra-virgin olive oil divided
- 2 tbsp fresh parsley chopped
- 2 tbsp capers rinsed, drained, and chopped
- 1 cauliflower cored and cut into 1-inch florets
- 3 garlic minced
- Kosher salt and freshly ground black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 lbs sirloin steak tips trimmed and cut into 2-inch pieces
- 1 cup shredded Gruyère cheese
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 442 mg
- Iron: 9.99 mg
- Magnesium: 110 mg
- Phosphorus: 852 mg
- Potassium: 1389 mg
- Zinc: 10 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 cup shredded Gruyère cheese
Prepare
- 1 cup jarred roasted red bell peppers, drained and chopped
- 5 tbsp extra-virgin olive oil, divided
- Chop 2 tbsp fresh parsley
- 2 tbsp capers, rinsed, drained, and chopped
- 1 cauliflower, cored and cut into 1-inch florets
- Mince 3 garlic
- 2 lbs sirloin steak tips, trimmed and cut into 2-inch pieces
Let's Cook
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Step 1.
In a large bowl, combine the chopped roasted red peppers, 1 tablespoon of the olive oil, chopped parsley, and chopped capers. Set aside.
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Step 2.
Heat 2 tablespoons of the olive oil in a 10-inch skillet over medium heat. Add the cauliflower florets, cover, and cook, stirring occasionally, until browned and tender, 12 to 15 minutes. Stir in the minced garlic and cook for 1 minute more. Season with salt and pepper to taste. Transfer the cauliflower to the bowl with the pepper mixture and toss to combine. Cover the bowl with aluminum foil to keep warm.
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Step 3.
In another large bowl, combine the onion powder, garlic powder, dried oregano, and smoked paprika. Add the steak tips and toss to coat evenly. Transfer the steak tips to a plate, shaking off any excess seasoning. Season the steak tips with salt and pepper.
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Step 4.
Heat the remaining 2 tablespoons olive oil in the same skillet over medium heat. Add the steak tips and cook, stirring gently occasionally, until golden brown on all sides and an internal temperature of 135°F (medium-rare) is reached, 6 to 10 minutes.
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Step 5.
Divide the cauliflower mixture among four plates. Top with the steak tips, sprinkle with shredded Gruyère cheese, and serve immediately.