my slightly bitter spirit must be rubbing off on my cooking given that the previous recipe used watercress and this one uses arugula sprouts.  sprouts are purported by hippies to be "superfoods" and be full of all sorts of nutrients, i'm not sure about this, what i am sure about is that they are have an amazing clean, crisp flavor that can be eaten raw just as it can be cooked.  this dish combines the leafy flavors of cilantro and sprouts and combines with shishito peppers to top some thinly sliced top round steak and is served with roasted cauliflower and carrots.

in this dish, i use top round steak, which comes from the rear (the round, i guess) of the animal.  it tends to be a bit cheaper than sirloin.  it also tends to be leaner than other cuts (it is less marbled), and thus very easy to dry out - hence why i made an accompanying sauce for this.  

another key flavor of this dish are the shishito peppers.  i recently learned that the name stems from the japanese word shishi (which means lion) because supposedly the heads of these peppers resemble lions.  i'm not sure that i agree, but anyway, they are a type of asian pepper that are rather mild, and resemble capsicum (or bell peppers) but every now and then are spicy.  

i used a yellow onion here for its neutral flavor since i wanted the main flavors to come from the peppers and the herbs.  try to be patient as you brown these onions, it will be worth it if you take your time and do it slowly.  i used whole garlic here because i wanted a mix of cooked and raw garlic flavors.  

the sprouts and cilantro brighten up the colors of this mixture.  as soon as the cilantro wilts i took it off of the heat and put it in the blender because i wanted to maintain a more fresh flavor.  this sauce was ready after blending it with some water (i didn't reduce it, and thus started off with a conservative amount of water).

this is yet another reason to get a cast iron grill pan and cherish it.  i would say that you should take care of it, but its actually kind of hard to mess up - as long as you season it appropriately.  

i roast most of my vegetables this way - can it even be considered a "way" if all i do is toss them on baking sheets, drizzle some olive oil and then sprinkle with salt and black pepper?

i roasted the cauliflower in two steps.  the first time around i just quartered the head of cauliflower and the second time around  i cut it into smaller pieces.  i did this because i wanted some variety in the consistency of the cauliflower -  i wanted some parts more cooked than others.  

these carrots had been boiled for about 10 minutes or so.  i tend to do this for root vegetables so that they are tender at the end whereas other vegetables that are soft to begin with do not require this step.  

i threw some garlic on here just for some added flavor.