How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Strip Steak with Cauliflower puree and roasted garlic potatoes?

You need 22 ingredients. The key ingredients include: 1 stick Unsalted Butter, 2 tbsp Finely Chopped Chives, 2 tbsp Finely Chopped Parsley, 1 tbsp Lemon Juice, and more.

Is Strip Steak with Cauliflower puree and roasted garlic potatoes suitable as vegetarian?

Yes, Strip Steak with Cauliflower puree and roasted garlic potatoes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Strip Steak with Cauliflower puree and roasted garlic potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strip Steak with Cauliflower puree and roasted garlic potatoes Recipe

Name: Strip Steak with Cauliflower puree and roasted garlic potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Unsalted Butter; 2 tbsp Finely Chopped Chives; 2 tbsp Finely Chopped Parsley; 1 tbsp Lemon Juice; 6 clove Garlic; 1 each Small Shallot; 1 tsp Sea Salt; 1/2 tsp White Pepper; 2 cup Small Fingerling Potatoes; 6 clove Garlic; 1/2 tbsp Sea Salt; 1 pinch Finely Chopped Chives; 2 tbsp Olive Oil; 1 head Cauliflower; 4 tbsp Unsalted Butter; 1 tbsp Salt; 1 tsp White Pepper; 4 tbsp Boiling Water; 2 each N.Y. Strip Steaks; 1 tbsp Sea Salt; 1 pinch Ground Cumin; 1/2 tbsp Crushed Peppercorn Melange

Strip Steak with Cauliflower puree and roasted garlic potatoes

Eats Now Editorial Team · 892 kcal · Vegetarian

1
Herb Butter: Peel and place the garlic and shallots into a oven safe pan and drizzle with olive oil.
2
Cover top of pan with aluminum foil tightly and place in 375F oven for 35 minutes.
3
Remove and let cool before adding to food processor.
4
Herb Butter: Add all ingredients, including roasted garlic and shallots, to a food processor and blend until everything is incorporated making sure to scrape down the sides several times while blending.
5
Do not over blend or butter will start to melt.
6
Herb Butter: Lay out some clear kitchen plastic and use a spatula to get all the butter onto the sheet.
7
Wrap it tightly up into a log and put in the refrigerator for 1-2 hours to set.
8
Can be used for steaks, fish, sauteing veggies, or on grilled breads.
9
Potatoes: Slice fingerling potatoes in half and place in oven safe baking dish.
10
Peel the garlic and add them along with the salt and some olive oil over the top of it all.
11
Bake at 400F for 30 minutes.
12
Top with Chives when plating.
13
Cauliflower Puree: Steam the cauliflower in a large covered pot with enough water to cover the bottom.
14
Cook for 12-15 minutes til fork tender then remove from heat and do not drain water.
15
Puree: Add cooked cauliflower to blender or food processor with salt, pepper, and butter and blend for a few seconds.
16
Slowly add remaining boiling water until cauliflower is a nice puree.
17
Milk or cream could be used instead of water if desired for a for sweeter and creamier puree.
18
Put a dollop on plate before steaks and spoon it out a little.
19
Steaks: Large pan on high heat with light drizzle of grapeseed oil or clarified butter.
20
Salt the steaks on both sides and a pinch of Cumin then gently place in pan.
21
Slightly reduce heat and Sear for 4-5 minutes per side for a nice crust and med-rare steak.
22
Remove from heat, cover and let rest for several minutes.
23
Steaks: After meat has rested slice against the grain into several nice strips as seen in pic.
24
When plating, top the steaks with the peppercorn melange and some herb butter.

Strip Steak with Cauliflower puree and roasted garlic potatoes

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