Steak With Mushrooms and Cauliflower Puree

Photo by Yunhee Kim
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 391 calories
    • 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


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


  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.