Seared Steak With Cauliflower Puree

Seared Steak With Cauliflower Puree
Christopher Baker
A zesty blend of parsley, olives, and shallots punches up the steak and mild cauliflower side.

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Serves 4
preparation
15
minutes
cooking
25
minutes
other
0
minutes

Ingredients

1
small head cauliflower (about 1 1/2 pounds), cored and cut into florets
4
tablespoons
plus 1 teaspoon olive oil
2
strip steaks (1 inch thick; 1 1/2 pounds total)
kosher salt and black pepper
1/4
cup
chopped fresh flat-leaf parsley
1/4
cup
pitted green olives, chopped
1
shallot, finely chopped
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 372
  • 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
What does this mean? See Nutrition 101.

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