Recipes

Chimichurri Steak and Cauliflower Mash Recipe

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Atkins Chimichurri Steak and Cauliflower Mash
10.3g
Net Carbs
Prep Time: 0 Minutes
Style:Mexican
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
52.9g

Protein

57.9g

Fat

5.5g

Fiber

788.7cal

Calories

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INGREDIENTS

  • 1 oz Shallots
  • 0 2/3 tbsp RED WINE VINEGAR Alanric Food Distributors, Inc.
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 1 clove GARLIC Iberia Foods Corporation
  • 0 1/4 oz CILANTRO Sugar 'N Spice, Inc.
  • 12 oz Cauliflower Tops Markets, LLC
  • 1 fruit (2-1/8" dia) LEMON T. Marzetti Company
  • 0 1/2 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 4 tablespoon OLIVE OIL Salov North America Corp.
  • 16 oz, boneless, raw (yield after cooking) STEAK Pacific Island Secialties
  • 1 1/2 tsp Unsalted Butter Stick
  • 0 1/4 oz PARSLEY Adams Extract Co.
  • 1 tbsp SOUR CREAM Daisy Brand

DIRECTIONS

  1. Remove the leaves from the cilantro and parsley stems and discard stems. Place the leaves in the bowl of a food processor.  Chop the shallot and add to the herbs.  Zest half of the lemon directly into the processor. Juice the lemon into a small bowl, discard the seeds and add the juice to the herbs along with the red wine vinegar, red chili flakes, garlic cloves and ½ teaspoon each of salt and pepper.
  2. Pulse until all the ingredients are well combined, but not over processed.  Pour into a medium bowl and stir in 4 tablespoons of olive oil; hold.  Wash and rinse the food processor for use in step 4.
  3. Add 2 cups of water to a medium sauce pot and insert a steam basket. Place the cauliflower florets in the steamer basket and bring the water to a boil over high heat.  Cover and cook until tender, 10 to 12 minutes and drain in a colander.
  4. Puree the cauliflower in the food processor, adding the florets in small batches.  Add the sour cream, butter and ? teaspoon of salt and process until smooth and well combined.  Keep warm and hold for plating.
  5. Pat dry the steaks with paper towels and season with ¼ teaspoon each of salt and pepper.  Heat a large non-stick sauté pan over medium-high heat and when the pan is hot, add the steak and sear on one side for 3 to 4 minutes on each side.  Remove the steak and place on a cutting board to rest for 5 to 10 minutes.  Slice into ¼-inch pieces against the grain.
  6. Divide the cauliflower mash between two plates.  Arrange the steak slices next to the cauliflower and drizzle the chimichurri over the steak.  Enjoy!

Cooking Tip

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