Sautéed flank steak with arugula and roasted cauliflower and red peppers from Gourmet Magazine, March 2005: The London Issue (page 112) by Shelley Wiseman

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Notes about this recipe

  • Bloominanglophile on April 21, 2017

    Bit of a plain meal, but good for a weeknight and especially if you are trying to eat more cleanly. This makes a lot of veg, so I doubled the flank steak to 2 lbs., which lasted us two meals and then some left over to toss over pasta the third night. Didn't use all the chicken stock for the sauce--thought it would make it too runny. I also tossed the vegetables with more olive oil after roasting because it felt like it needed it!

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