Chimichurri Steak and Cauliflower Mash

DifficultyDifficult
Yield2 servings
Cook45 mins

10.3g

Net Carbs

52.9g

Protein

57.9g

Fat

5.5g

Fiber

788

Calories

Chimichurri Steak and Cauliflower Mash

Ingredients:

  • 1 ounce Shallots
  • 1 fruit (2-1/8" diameter) Lemon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 ounce Parsley
  • 4 tablespoons Olive Oil
  • 16 ounce boneless, raw (yield after cooking) Steak
  • 1/4 ounce Cilantro
  • 12 ounces Cauliflower
  • 1 1/2 teaspoons Unsalted Butter Stick
  • 1 clove Garlic
  • 2/3 tablespoon Red Wine Vinegar
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 tablespoon Sour Cream

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!

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