Flat Iron Steak with Cauliflower and Arugula

• 4 small flat iron steaks (5 to 6 ounces each)
• Coarse salt and ground pepper
• 1 head cauliflower (about 2 1/2 pounds), cored and cut into small florets
• 2 garlic cloves, smashed and peeled
• 1/2 cup water, plus more if needed
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 1 tablespoon olive oil
• 2 bunches arugula (about 10 ounces total), thick stems removed, washed well and dried
• 1 ounce Parmesan cheese, shaved with a vegetable peeler

1. Heat a large skillet over medium-high.
2. Pat dry steaks and season with salt and pepper.
3. Cook 5 to 6 minutes per side for medium-rare (reduce heat if browning too quickly).
4. Transfer to a cutting board and tent with foil to keep warm.
5. Add cauliflower, garlic, and the water to skillet; season with salt and pepper.
6. Cook, tossing occasionally, until cauliflower is browned and crisp-tender, 8 to 10 minutes.
7. (If bottom of skillet becomes too dry, add 1/4 cup more water.)
8. Meanwhile, in a large bowl, whisk together lemon juice and oil; season with salt and pepper.
9. Add arugula, cauliflower, and Parmesan to dressing in bowl; toss (arugula will wilt).
10. Serve steaks and salad with lemon wedges.
11. (Per Serving)
12. Calories: 329
13. Fat: 18.3g (6.3g Saturated Fat)
14. Protein: 32.8g
15. Carbohydrates: 8.8g
16. Fiber: 3.5g

iron, salt, cauliflower, garlic, water, lemon juice, olive oil, arugula, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/flat-iron-steak-with-cauliflower-and-arugula-387546 (may not work)