Seared Steak with Cauliflower Puree

Here is a simple recipe to spruce up your typical steak dinner.  I just loved the olive-shallot-parsley-red wine vinegar combo on the steak.  I’ve actually made it several times now.

And, pureed cauliflower is one of my favorite veggie sides!  All the creaminess of mashed potatoes but lighter and healthier!

Seared Steak with Cauliflower Puree
Real Simple

  • 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

Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.

Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.

Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.

Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.

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.

In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.

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