Seared Steak with Cauliflower Puree

ad it not been for the olive vinaigrette, this Real Simple meal might have been a disaster. If you've never had cauliflower puree, it tastes exactly as you'd imagine - like very mushy steamed cauliflower. However, because the olives balanced the puree so well, this turned out to be a big hit.



Seared Steak with Cauliflower Puree



Serves 4

Hands-on Time: 15m

Total Time: 25m

Ingredients

* 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
* 4 tablespoons plus 1 teaspoon olive oil
* 2 strip steaks (1 inch thick; 1 1/2 pounds total)
* kosher salt and black pepper
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup pitted green olives, chopped
* 1 shallot, finely chopped
* 1 tablespoon red wine vinegar

Directions

1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.

2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.

3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.

4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.

5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.

6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.

Tip

For a rich, caramelized sear, take the steaks out of the refrigerator 30 minutes before cooking so they can come to room temperature.