Cast-Iron Steak with Buttery Cauliflower Mash

Cast-Iron Steak with Buttery Cauliflower Mash
Ellen Silverman Copyright © 2016
  • Yield: 4 servings


For the cauliflower mash
1head cauliflower, cut into florets
4cloves garlic, peeled and chopped
1/3cup grass-fed whole milk
2tablespoons unsalted grass-fed butter
1/2teaspoon garlic salt
1/4teaspoon freshly ground black pepper
1/4teaspoon ground turmeric
For the steak
4 8-ounce grass-fed steaks, such as shell steak, strip, rib eye, or flatiron
1/4teaspoon salt
1/2teaspoon freshly ground black pepper
1tablespoon olive oil


  1. Fit a large stockpot with a steamer basket, put in 2 inches of water, and bring a to boil. Add the cauliflower florets, cover, and steam for 6 to 8 minutes until very tender when pierced with a fork. Set aside to cool for 4 to 5 minutes.
  2. Put the garlic, milk, butter, garlic salt, pepper, and turmeric in a food processor along with the cooked cauliflower and process until smooth (you may need to do this in batches). Add a few tablespoons of warm water if the mixture doesn’t blend smoothly, to adjust the consistency. Transfer the mixture back to the stockpot to keep warm while you prepare the steak.
  3. Preheat the skillet over high heat for about 1 minute until very hot. Sprinkle the steak with the salt and black pepper. Put the oil in the skillet, then add the steak and cook for 6 to 8 minutes, turning once or twice, until a sear forms and the meat is medium rare. For a medium steak cook for 2 to 3 minutes more.
  4. Transfer the steak to a cutting board and tent lightly with aluminum foil. Let rest 5 minutes. Serve with the cauliflower mash.

Recipe reprinted with permission from Eat Complete © 2016 by Drew Ramsey, Harper Wave

Nutritional Info *per serving

  • Calories 401
  • Fat 16g
  • Saturated Fat 6g
  • Cholesterol 142mg
  • Sodium 443mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 3g
  • Protein 56g