Strip Steak with Cauliflower puree and roasted garlic potatoes

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, strip steak with cauliflower puree and roasted garlic potatoes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Strip Steak with Cauliflower puree and roasted garlic potatoes is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Strip Steak with Cauliflower puree and roasted garlic potatoes is something which I have loved my whole life.

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 must prepare a few ingredients. You can cook strip steak with cauliflower puree and roasted garlic potatoes using 26 ingredients and 8 steps. Here is how you cook it.

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

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. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in. In a large saucepan, melt butter over medium-high heat.

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.

Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in. In a large saucepan, melt butter over medium-high heat. Roasting whole garlic cloves alongside the cauliflower softens them just enough so that they mash easily into the softened butter. Cut the butter into small squares and place throughout the veggies. While the squash and cauliflower are roasting, boil the two potatoes.

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