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Seared Steak With Cauliflower Puree

Seared Steak With Cauliflower Puree
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Serves 4| Hands-On Time: | Total Time:

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.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 372
  • Fat 23g
  • Sat Fat 5g
  • Cholesterol 63mg
  • Sodium 737mg
  • Protein 35g
  • Carbohydrate 6g
  • Sugar 2g
  • Fiber 2g
  • Iron 3mg
  • Calcium 44mg
What does this mean? See Nutrition 101 .

Quick Tip

Sirloin Steak
For a rich, caramelized sear, take the steaks out of the refrigerator 30 minutes before cooking so they can come to room temperature.

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