Steak With Cauliflower Puree and Crispy Quinoa

steak-cauliflower-quinoa
Photo by Charles Masters
Steak With Cauliflower Puree and Crispy Quinoa 3.6 19 5 1
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  • Serves 4
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 35 g (15 g saturated fat)
    • Cholesterol 125 mg
    • Sodium 820 mg
    • Protein 30 g
    • Carbohydrate 18 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 80 mg

Combine the quinoa, 2 tablespoons of the oil, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large nonstick skillet over medium heat. Cook, stirring occasionally, until the water is absorbed and the quinoa is golden brown, 12 to 14 minutes. Stir in the Parmesan and parsley.

Meanwhile, steam the cauliflower in 1/2 inch water until tender, 12 to 15 minutes. Pulse the cauliflower, cream, butter, and 1/2 teaspoon each salt and pepper in a food processor until finely pureed, 30 seconds to 1 minute.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

Ingredients

  1. Check 1/2 cup quinoa
  2. Check 3 tablespoons olive oil
  3. Check Kosher salt
  4. Check black pepper
  5. Check 1 tablespoon grated Parmesan
  6. Check 1 tablespoon chopped fresh flat-leaf parsley
  7. Check 1 small head cauliflower, cut into florets
  8. Check 1/2 cup heavy cream
  9. Check 2 tablespoons unsalted butter
  10. Check 2 strip steaks (1 inch thick)

Directions

  1. Combine the quinoa, 2 tablespoons of the oil, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large nonstick skillet over medium heat. Cook, stirring occasionally, until the water is absorbed and the quinoa is golden brown, 12 to 14 minutes. Stir in the Parmesan and parsley.
  2. Meanwhile, steam the cauliflower in 1/2 inch water until tender, 12 to 15 minutes. Pulse the cauliflower, cream, butter, and 1/2 teaspoon each salt and pepper in a food processor until finely pureed, 30 seconds to 1 minute.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.
  4. Serve the steak and quinoa over the puree.