Ingredients

4 flatiron steaks (5 ounces each) or hanger or skirt steaks

Coarse salt and freshly ground pepper

1 tablespoon vegetable oil

Fleur de sel, for serving (optional)

9 baby beets, preferably golden, scrubbed well and trimmed

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 small head cauliflower, cut into small florets (4 cups)

12 ounces yellow Romano beans or yellow wax beans, trimmed and halved

3 tablespoons red-wine vinegar

1 tablespoon fresh thyme, plus more for garnish

2 teaspoons Dijon mustard

1/2 teaspoon coarse salt

1/4 cup extra-virgin olive oil

Preparation

Make the vinaigrette: Whisk together vinegar, thyme, mustard, and salt in a small bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.

Make the vegetables: Preheat oven to 450 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with olive oil, and sprinkle with 1 tablespoon salt. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, 45 minutes to 1 hour. Let beets cool slightly, then peel. Cut into quarters or sixths. Place in a large bowl.

Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add cauliflower, and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to ice-water bath to cool. Reserve water in pot. Drain, and add to beets. Return water to a boil. Working in batches, add beans and cook until tender, 3 to 4 minutes. Transfer beans to ice-water bath to cool. Drain, and add to beets. Season with salt and pepper, and drizzle with 2 to 3 tablespoons vinaigrette.

Make the steaks: Season steaks with salt and pepper. Heat a large skillet over high heat for 1 minute. Add vegetable oil and beef, and cook until browned on all 4 sides, about 9 minutes total. Let rest for 10 minutes. Slice steaks diagonally against the grain, about 1/8 inch thick.

Divide vegetables among 4 plates, and top with steak. Garnish with thyme, and sprinkle with a pinch of fleur de sel if desired. Drizzle with remaining vinaigrette.