Strip Steak with Cauliflower puree and roasted garlic potatoes
Strip Steak with Cauliflower puree and roasted garlic potatoes

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, strip steak with cauliflower puree and roasted garlic potatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Strip Steak with Cauliflower puree and roasted garlic potatoes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Strip Steak with Cauliflower puree and roasted garlic potatoes is something that I’ve loved my entire life. They are nice and they look wonderful.

Cauliflower Puree: Steam the cauliflower in a large covered pot with enough water to cover the bottom. Strip Steak with Cauliflower puree and roasted garlic potatoes. Salt and pepper the steak and sprinkle with some of the spice mixture. Add to the sous vide bag, seal, and place in the water bath.

To get started with this recipe, we have to prepare a few components. You can have strip steak with cauliflower puree and roasted garlic potatoes using 26 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Strip Steak with Cauliflower puree and roasted garlic potatoes:
  1. Get Herb Butter
  2. Get 1 stick Unsalted Butter
  3. Get 2 tbsp Finely Chopped Chives
  4. Make ready 2 tbsp Finely Chopped Parsley
  5. Take 1 tbsp Lemon Juice
  6. Make ready 6 clove Garlic
  7. Take 1 each Small Shallot
  8. Make ready 1 tsp Sea Salt
  9. Prepare 1/2 tsp White Pepper
  10. Make ready Garlic Potatoes
  11. Get 2 cup Small Fingerling Potatoes
  12. Prepare 6 clove Garlic
  13. Prepare 1/2 tbsp Sea Salt
  14. Make ready 1 pinch Finely Chopped Chives
  15. Take 2 tbsp Olive Oil
  16. Get Cauliflower Puree
  17. Get 1 head Cauliflower
  18. Take 4 tbsp Unsalted Butter
  19. Get 1 tbsp Salt
  20. Get 1 tsp White Pepper
  21. Get 4 tbsp Boiling Water
  22. Make ready Steaks
  23. Take 2 each N.Y. Strip Steaks
  24. Get 1 tbsp Sea Salt
  25. Take 1 pinch Ground Cumin
  26. Take 1/2 tbsp Crushed Peppercorn Melange

Place the tomatoes and peppers around the steak. The meat will be easier to cut and much more tender to bite through. We all know what roasting does to cauliflower, creating nutty flavors and a beautiful spotty-brown exterior. Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste.

Instructions to make Strip Steak with Cauliflower puree and roasted garlic potatoes:
  1. Herb Butter: Peel and place the garlic and shallots into a oven safe pan and drizzle with olive oil. Cover top of pan with aluminum foil tightly and place in 375°F oven for 35 minutes. Remove and let cool before adding to food processor.
  2. Herb Butter: Add all ingredients, including roasted garlic and shallots, to a food processor and blend until everything is incorporated making sure to scrape down the sides several times while blending. Do not over blend or butter will start to melt.
  3. Herb Butter: Lay out some clear kitchen plastic and use a spatula to get all the butter onto the sheet. Wrap it tightly up into a log and put in the refrigerator for 1-2 hours to set. Can be used for steaks, fish, sautéing veggies, or on grilled breads.
  4. Potatoes: Slice fingerling potatoes in half and place in oven safe baking dish. Peel the garlic and add them along with the salt and some olive oil over the top of it all. Bake at 400°F for 30 minutes. Top with Chives when plating.
  5. Cauliflower Puree: Steam the cauliflower in a large covered pot with enough water to cover the bottom. Cook for 12-15 minutes til fork tender then remove from heat and do not drain water.
  6. Puree: Add cooked cauliflower to blender or food processor with salt, pepper, and butter and blend for a few seconds. Slowly add remaining boiling water until cauliflower is a nice puree. Milk or cream could be used instead of water if desired for a for sweeter and creamier puree. Put a dollop on plate before steaks and spoon it out a little.
  7. Steaks: Large pan on high heat with light drizzle of grapeseed oil or clarified butter. Salt the steaks on both sides and a pinch of Cumin then gently place in pan. Slightly reduce heat and Sear for 4-5 minutes per side for a nice crust and med-rare steak. Remove from heat, cover and let rest for several minutes.
  8. Steaks: After meat has rested slice against the grain into several nice strips as seen in pic. When plating, top the steaks with the peppercorn melange and some herb butter.

We all know what roasting does to cauliflower, creating nutty flavors and a beautiful spotty-brown exterior. Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste. You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

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