Summer Vegetables With Flatiron Steak

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Ingredients in this Recipe

1 small head cauliflower, cut into small florets (4 cups)
1 tablespoon fresh thyme, plus more for garnish
1 tablespoon vegetable oil
1/2 teaspoon coarse salt
1/4 cup extra virgin olive oil
12 ounces yellow Romano beans or yellow wax beans, trimmed and halved
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
4 flatiron steaks (5 ounces each) or hanger or skirt steaks
9 baby beets, preferably golden, scrubbed well and trimmed
Coarse salt and freshly ground pepper
Fleur de sel, for serving (optional)
FOR THE STEAKS
FOR THE VINAIGRETTE

Recipe Preparation

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