West End Tavern
Traverse City, Michigan
• 4 8-Oz. Hanger Steaks
• 1 Head Cauliflower
• 1 Lb. Baby Arugula
• Parmesan Cheese, small block
• 1 Tbsp. Olive Oil
• Salt and Pepper to taste
Honey Lemon Vinaigrette Dressing
• 3/4 Cup Fresh Lemon Juice (approx. 4 lemons)
• 1 Cup Extra Virgin Olive Oil
• 1/4 Cup Honey
Mix the lemon juice, olive oil, and honey in a mixing bowl, or shake in a jar to blend. Use extra dressing as desired.
Cut the cauliflower into large florets. Season the cauliflower with olive oil and salt and pepper to taste. Place on a parchment-lined baking sheet and roast at 425 degrees for 20 minutes. Look for char marks to add a nice nutty flavor.
Meanwhile, prepare a charcoal grill. Season steaks with salt and pepper and cook to your liking. We recommend Medium Rare for this cut of steak. Allow steaks to rest five minutes and then slice into bite-sized pieces.
While still hot, place cauliflower in a large mixing bowl with arugula and approximately 4 Oz. of dressing. Toss.
Serve your steak and salad on a large platter or individually plated. Using a vegetable peeler, shave fresh Parmesan over the salad.
*Dressing, Parmesan, and steak should be prepared/added to your liking.