Cast-Iron Steak with Buttery Cauliflower Mash
- 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
- 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.
- 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.
- 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.
- 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