On this particular occasion, he wasn't off making faces at himself at the mirrors on the makeup isle or pressing all the buttons on "TRY ME" toys in the clearance isle. I had requested he assist me in finding flank steak at Kroger. I was not having much success, but upon glancing down the isle in his direction, I noticed that he had deviated from his original flank quest to visit the sample platter of weenies.
For this reason, he was held solely responsible for making dinner on this particular evening.
Now I'd like to talk about capers. You don't know what they are either so you can stop pretending now and answer this question: what did you think they were?
I had an idea in my head initially of those little black sticks you put in ham during the holidays but I quickly decided those are called cloves. Then I thought,"Is it some sort of odd vegetable?" Then, I wandered the spice isle my subconscious led me to the pickle and olive section.
Capers are small, olive colored oddities that stem from the Mediterranean. They are not olives, but they taste very similar to green olives. Therefore, to the list of foods I now recognize, you may add caper to pimento.
Fill a large saucepan with 1 in. of water and fit with a steamer basket. Bring the water to a boil. Place the cauliflower in the basket, cover and steam until tender, 10 to 12 minutes. Drain.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Season the flank steak with ½ tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
Transfer the cauliflower to a food processor, add 1 Tbsp oil and ¼ tsp each salt and pepper and purée until smooth.
In a small bowl, combine the parsley, vinegar, capers, shallot and remaining 2 Tbsp oil. Serve with the steak and cauliflower.