This is one of the best dinners I have made in awhile. I absolutely love the Moroccan blend of spices tossed with the vegetables and roasted pistachios and sesame seeds. That side dish could be the meal in itself, especially served with the hummus and lemon. Simple grilled steak is the go-along.
Hanger Steak With Moroccan-Roasted Carrots and Cauliflower
1 pound carrots, cut into 2-inch pieces
1/2 small head cauliflower, cut into florets
4 tablespoons olive oil
Kosher salt and black pepper
1/3 cup pistachios, chopped
2 teaspoons sesame seeds
1/2 teaspoon ground coriander
1 1/2 pounds hanger steak, cut into 4 pieces
Hummus and lemon wedges, for serving
1. Preheat oven to 425°F.
2. Toss the carrots, cauliflower, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 25 to 30 minutes.
3. Meanwhile, combine the pistachios, sesame seeds, and coriander on a separate rimmed baking sheet. Roast until lightly browned, 5 to 8 minutes.
4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130°F, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. (Alternately, you can grill the steak.)
5. Serve the vegetables tossed with the pistachio mixture over a dollop of hummus, with the steak and lemon wedges on the side.
Recipe from Real Simple Magazine
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