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1
For the steak: Prepare a heavy fry pan over medium heat.
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2
Add canola oil to pan.
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3
Sprinkle the grey sea salt over the pan.
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4
The salt is going to act as a base for the steak to sit on.
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5
It will add a nice crust to the steak as well.
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6
Put the steaks on top of the salt.
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7
Cook on each side for 2-5 minutes (depending how rare or well done you like your steak!).
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8
Take the steaks out of the pan and allow to rest for 10 minutes.
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9
In the meantime, prepare the balsamic reduction.
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10
For the reduction: Add the aged balsamic vinegar to the fry pan.
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11
It will mix with the leftover liquid from the steak.
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12
Cook on low-medium heat until the sauce is bubbling and slightly reduced.
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13
Serve immediately drizzled over the steaks.
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14
For the cauliflower: Prepare a medium size glass ramekin with peeled garlic and pour the olive oil over it.
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15
Cook in the oven on 350 degrees F for at least 45 minutes or until the garlic is roasted.
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16
Chop cauliflower, removing the base and any of the leaves.
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17
You dont need to really cut it, just cut it enough so it fits in the pot.
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18
Put in a deep pot over high heat and fill with water.
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19
Add 1 tablespoon salt.
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20
Cook until the cauliflower is soft enough to mash, at least 25 minutes.
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21
Drain the water and mash the cauliflower; I like to do a rough mash just using a fork.
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22
Add the remaining 1 tablespoon salt, pepper and the roasted garlic and olive oil.
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23
Using an electric hand mixer, mix.
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24
You want the garlic to break down a little in the cauliflower and you want to olive oil to mix as well.
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25
For the broccoli rabe: Prepare a medium size pan over medium heat.
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26
Add olive oil, garlic, salt, pepper and crushed red pepper.
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27
Allow the garlic to brown slightly, around 5 minutes.
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28
Add blanched broccoli rabe, toss and cook for 10 minutes.
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29
You dont want to overcook the broccoli rabe and end up with mush!
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30
You want to keep it nice and crisp!
