Steak With Mushrooms and Cauliflower Puree

Steak With Mushroom Sauce and Cauliflower Puree
Yunhee Kim
Pair quick-cooking skirt steak with pureed cauliflower (a delicious healthier alternative to mashed potatoes) and an earthy mushroom sauce for an elegant dinner in 30 minutes.

Get the recipe for Steak With Mushroom Sauce and Cauliflower Puree.
Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

1
small head cauliflower (about 1 1/2 pounds), cut into small florets
2
tablespoons
unsalted butter, cut into pieces
kosher salt and black pepper
1
tablespoon
olive oil
1 1/2
pounds
skirt steak, cut into 4 pieces
10
ounces
cremini mushrooms, trimmed and quartered
1/2
cup
red or white wine
2
tablespoons
chopped fresh flat-leaf parsley leaves

Directions

  1. Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the cauliflower in the steamer basket, cover, and steam until very tender, 18 to 22 minutes. Transfer to a food processor, add the butter, ½ teaspoon salt, and ¼ teaspoon pepper and puree until smooth.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing; reserve the skillet.
  3. Add the mushrooms to the drippings in the skillet and cook, tossing occasionally, until browned and tender, 3 to 5 minutes. Add the wine and cook, stirring occasionally, until slightly reduced and syrupy, 2 to 3 minutes more; season with ¼ teaspoon each salt and pepper.
  4. Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.
Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 391
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 75 mg
  • Sodium 604 mg
  • Protein 41 g
  • Carbohydrate 11 g
  • Sugar 5 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 77 mg
What does this mean? See Nutrition 101.