Instructions

1. Add the pignoli nuts to a large, dry skillet and toast until lightly browned. Remove the nuts from the pan to cool.
2. Add 2 tablespoons of the olive oil to the skillet, then add the cauliflower and season with salt and pepper. Cook the cauliflower for 5-7 minutes until tender and lightly browned, them remove the cauliflower to a plate.
3. Melt the butter and the remaining 2 tablespoons of olive oil in the skillet over medium-high heat.
4. Season steak generously with salt and pepper then add to the skillet in an even layer. Let the steak sear for 4-5 minutes before turning, then turn the beef and sear on the other side for another 4-5 minutes. Remove the steak from the pan to the plate with the cauliflower and cover with foil.
5. Turn the heat down to medium, then add the onions and cook for 7-8 minutes until just tender and translucent.
6. Add the garlic to the onions, stir and cook for one minute.
7. Now add the beef and cauliflower back to the skillet, along with the sun dried tomatoes and the toasted pignoli nuts.
8. Pour in the vinegar, stir and check for seasonings. Add salt and pepper to taste if needed.
9. Top with parmesan cheese, chopped parsley and serve. * See note