If you have decided to pan-fry something, you will need some quality oil and a good skillet. However, remember to properly prep the food before you cook it. This will be the best time to add your seasoning and any other spices that you want to cook with.

This can include various foods, including potatoes, and tastier foods including crab cakes, veal, chicken, scallops, fish, and pork chops. This gives the food the crispy exterior that many people enjoy while the inside stays nice and tender.

It’s important to have a heavy-bottomed skillet or pan when you pan-fry your food. This is because the oil can reach extremely high temperatures, and the pan or skillet that you use must be able to handle this.

A cast iron skillet or a quality stainless steel skillet are two of the best pans that you can use. If you are unsure, do a small test by placing the oil in the pan and a morsel of food. If the pan seems to be able to handle the heat, you are good to go.

Choose an oil or fat that doesn’t burn if you plan to pan-fry the food on high heat. Try using a high-heat oil, such as avocado, grapeseed, or other vegetable oil.

You could try using butter; however, it’s not advisable as it starts to burn at 350°F. If you must cook with butter purely for the taste, mix it with some high-heat oil. That’s the way to get the best of both worlds.

What’s a better dinner option than a nicely cooked steak, especially if accompanied by a crunchy, no-cook side? This recipe will show you how to make a juicy steak with a side of healthy cauliflower tabbouleh. It’s easy to make and super tasty as well. Rest assured that this meal will become the main star of any family dinner.

The best thing about this recipe is that you don’t actually need that many ingredients and all of the ingredients can be easily found in your local supermarket.

Make sure you get good-quality meat and fresh cauliflower. Nothing is worse than biting into a chewy steak because the meat wasn’t good enough or eating stale-tasting cauliflower!

Ingredients:

• 2 tsp. olive oil
• 1 lb. sirloin steak (1 1/2-in. thick), cut into 2 pieces
• 1/2 tsp. ground coriander
• Kosher salt and pepper
• 12 oz. cauliflower florets
• 1 1/4 c. curly parsley (including stems), roughly chopped
• 1 c. mixed-color cherry tomatoes, halved
• 2 Persian cucumbers, sliced
• 3 tbsp. fresh lemon juice
• 1/2 small red onion, finely chopped
• 1/2 tsp. ground cumin

Instructions:

1. Start by heating some oil on medium-high. Season the steak with coriander and 1/2 tsp each salt and pepper. Then, cook until you get the desired doneness. If you prefer medium-rare, it should take about three to five minutes per side. Place the cooked steak on a cutting board, let it cool for about five minutes, and then slice it up.
2. In the meantime, put the cauliflower in a food processor and chop finely. You should get about 2 1/2 cups. Put the “tabbouleh” in a large bowl.
3. Use the food processor again to chop the parsley. Add it to the cauliflower with the cherry tomatoes, cucumbers, lemon juice, red onion, cumin, and 1/2 tsp each salt and pepper. Mix everything and serve alongside your steak.