Seared Steak With Cauliflower Puree

seared-steak-cauliflower
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 63 mg
    • Sodium 737 mg
    • Protein 35 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 44 mg

Ingredients

  1. Check 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
  2. Check 4 tablespoons plus 1 teaspoon olive oil
  3. Check 2 strip steaks (1 inch thick; 1 1/2 pounds total)
  4. Check kosher salt and black pepper
  5. Check 1/4 cup chopped fresh flat-leaf parsley
  6. Check 1/4 cup pitted green olives, chopped
  7. Check 1 shallot, finely chopped
  8. Check 1 tablespoon red wine vinegar

Directions

  1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.
  2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.
  3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.
  4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.
  5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.
  6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.