Balsamic Steak-Tomato Skewers with Steamed Cauliflower & Tzatziki

Directions

1. If using wooden skewers, soak them in water until ready to use.
2. Wash and dry the grape tomatoes, then set aside.
3. Cut the steak into 1-inch cubes after patting it dry with paper towels.
4. Preheat a grill pan or regular skillet over medium-high heat.
5. Thread the steak and tomatoes onto skewers, alternating them; place on a plate and drizzle with balsamic vinaigrette, then season with salt and pepper.
6. When the grill pan is hot, place the skewers on it and cook, turning occasionally, until the steak is done to your liking and the tomatoes start to burst, about 6–10 minutes.
7. While the skewers cook, fill a medium saucepan with about an inch of hot water and bring to a boil.
8. Add the cauliflower, cover, and simmer until tender, about 5 minutes; drain and return to the pan, then drizzle with olive oil and sprinkle with oregano and salt; cover to keep warm.
9. Mince the shallot on a clean board.
10. Divide the skewers and cauliflower between plates, scatter with the remaining minced shallots, and serve with tzatziki on the side for dipping.