Strip Steak with Cauliflower puree and roasted garlic potatoes

Hey everyone, it’s me, Dave, welcome to my recipe page. 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’m gonna make it a little bit tasty. This will be really delicious.

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.

Strip Steak with Cauliflower puree and roasted garlic potatoes is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Strip Steak with Cauliflower puree and roasted garlic potatoes is something which I’ve loved my entire life.

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

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

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Pink Roasted Aged Prime Rib of Beef Pan gravy - Signature Dish Classic Steak Diane Angus New York strip steak, creamy mushroom-Cognac sauce Chef's Surf & Turf Grilled filet mignon, fire-roasted cuttlefish, garlic-herb butter Chargrilled Lamb Chops Cumin & honey marinated New Zealand lamb, rosemary reduction Roasted Cauliflower Steak Steam cauliflower over stovetop. Remove garlic from skins add to a food processor along with cauliflower, parmesan, butter, Greek yogurt, thyme, salt and pepper. Transfer the steaks to two plates, loosely tent with foil and let them rest.

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.

Remove garlic from skins add to a food processor along with cauliflower, parmesan, butter, Greek yogurt, thyme, salt and pepper. Transfer the steaks to two plates, loosely tent with foil and let them rest. Place the cauliflower in a medium saucepan and cover with water. Drain thoroughly and transfer to a blender. Add milk, cheese and garlic; puree until smooth.

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