Seared Steaks & Glazed Onion

Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 2-inch pieces. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Place the cauliflower florets and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a bowl. Add the ranch dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Meanwhile, lightly oil a separate sheet pan. Tear the dough into 2-inch pieces (about 12 to 16 total); shape into rounds. Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack and bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Reduce the heat to low. Cover with foil and cook, turning occasionally, 12 to 15 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

To the pan of reserved fond, add the sliced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Carefully stir in the worcestershire sauce. Taste, then season with salt and pepper if desired.

Meanwhile, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the oregano, half the cheese, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; stir to combine. Add the baked rolls; toss to coat. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the finished rolls and dressed vegetables. Top the steak with the glazed onion. Garnish with the remaining cheese. Enjoy!