Warm salad with arugula and beef

1. Turn on the oven at 200-220 degrees Celsius, depending on the power of the appliance and the selected baking mode (the heating mode from above and below is best suited).

2. Rinse the cauliflower under cold water and dry it. Then disassemble it into inflorescences and put it on a baking sheet.
Mix olive oil with rosemary, season with sea salt and ground black pepper.
Divide the resulting mixture into 2 parts and pour one of them on top of the cabbage pieces.
Put the baking sheet in the oven for about 15-20 minutes, until the cauliflower is covered with an appetizing golden brown crust.

3. Wash a piece of beef and wipe it with paper towels. Cut it into large steaks. season each steak with salt and pepper to taste, and pour the remaining portion of olive oil with rosemary.
Put a cast-iron frying pan on the stove and heat it to the maximum temperature. Then put the beef steak in a preheated frying pan and fry it until golden brown on medium heat for 2-3 minutes on each side.
Then put the grill in the oven, setting it just above the cauliflower pan. Put a cast-iron frying pan with beef on the grill and bake it for about 6-7 minutes until fully cooked.
Take the baked steak out of the oven, let it cool down a little and thinly slice into pieces.

4. In a large salad bowl, put pieces of beef and baked cauliflower.
Wash and dry the arugula, and then also transfer it to a salad bowl.
In a small container, mix lemon juice and liquid honey (pre-melt if necessary), add a little ground black pepper. Next, lightly beat the resulting mixture with a fork and pour it over the salad.

Before serving, decorate a warm salad with arugula and beef with dried cranberries.

Bon appetit!