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Sultry Seared Steak for Dinner

Sultry Seared Steak for Dinner

Summer time is the perfect time to try this wonderfully light & healthy Sultry Seared Steak:) I got this idea from reading this article from the New York Magazine about a Cauliflower Steak that costs $34.00.  I love telling people about this because I can use the “meaty” terms to describe this, like center cut:)  It is almost like you are using an animal part when you “fabricate” the cauliflower:)  Anyway, this recipe is delicious and super healthy.  A few notes on this… Be sure to use an oven safe skillet for this, as it helps maintain the lovely flavor of the steak & gives the steak more of a sizzled flavor.  Also, make sure not to skip the butter, as that helps the steak get its steakhouse flavor.  Another thing, make sure to use a quality sea salt & pepper, as these seasonings are going to shine in the final product:)   Lastly, make sure your cauliflower is at room temperature.  This will help make a better sear:)

Sultry Seared Steak

this recipe serves 2 for a sultry summer night’s dinner that will make you sizzle

  • Cauliflower head ( you can get 2 center cut steaks out of one head of cauliflower)
  • Extra Virgin Olive Oil
  • Unsalted Butter
  • French Gray Sea Salt
  • Freshly Ground Mixed Peppercorns
Cauliflower Ready to be beheaded

Cauliflower Ready to be beheaded

  1. Preheat your oven to 425 F. Then start off by placing a damp cloth under your cutting board.  This prevents the cutting board from slipping around while you are cutting the steak.
  2. Then with a sharp knife cut both sides off the cauliflower, leaving about 3 inches of the cauliflower head.
Center Cut Cauliflower Steak in the making

Center Cut Cauliflower Steak in the making

Center Cut of Cauliflower Steak

Center Cut of Cauliflower Steak

3. Then cut the center cut piece of the cauliflower in half.

Cutting the Center Cut Steak in Half

Cutting the Center Cut Steak in Half

4.Then cut out the bottom part of the center core.  I like to cut it out in the shape of a “v” so that the steaks fit nicely in the skillet together.

Two Center Cut Cauliflower Steaks

Two Center Cut Cauliflower Steaks

5.Start heating your oven proof skillet on the stove top on med- high.  Rub a little Extra Virgin Olive Oil on both sides of the steaks.

Smear the Cauliflower Steaks with a little Extra virgin olive oil on both sides

Smear the Cauliflower Steaks with a little Extra virgin olive oil on both sides

5.  Then sprinkle a little French Gray Sea Salt & Freshly Ground Muli colored pepper on the steaks.

Seasoning the steaks with French Gray Sea Salt & Freshly Ground Peppercorns

Seasoning the steaks with French Gray Sea Salt & Freshly Ground Peppercorns

6. Once your skillet is heated, add a little extra virgin olive oil, enough to coat the bottom of the skillet lightly.  Wait a few seconds for the olive oil to heat, then add about a tablespoon of room temperature unsalted butter to the skillet.  Once the butter is completely melted, wait about 30 seconds then add your oiled & seasoned steaks.

Searing the steaks in Extra Virgin Olive Oil & Butter

Searing the steaks in Extra Virgin Olive Oil & Butter

Lovely Steaks Searing

Lovely Steaks Searing

Steaks seared on both sides ready to pop the oven proof skillet in the 425 F oven for about 10 minutes

Steaks seared on both sides ready to pop the oven proof skillet in the 425 F oven for about 10 minutes

8.  Then after about 2 minutes, turn your steaks over.  They should look like the photo above and be nicely seared.  Then let the other side sear of the steaks for about 2 minutes.  Then once both sides are seared nicely, pop the whole skillet into the oven for about 8-10 minutes until the steaks are tender (this is one steak you will not want rare..LOL)  Once they are tender ( you can check this by sticking knife into the steak to see how tender it is) CAREFULLY- take the skillet out of the oven – IT WILL BE SUPER HOT!  Let your steaks sit for about 5 minutes then plate.

I like to make a puree out of the remaining cauliflower pieces- to do that I just cut my cauliflower into uniform pieces, then place in salted water bring to a simmer until they are tender.  Then I drain the tender cauliflower, place it in a small sauce pan with some warm milk, for one head, I use about 1/3 cup 2 % milk.  Then bring the milk and cauliflower to a simmer, while it is simmering I use a hand masher and mash the cauliflower pieces until they are puree.  Then I turn the heat to very low, add about one tablespoon Cream Cheese, 4 Tablespoons thick Greek style yogurt, a teaspoon of unsalted butter, a pinch of sea salt & a little freshly ground pepper. In essence you  are making mashed potatoes only with cauliflower:)  The yogurt takes the place of the sour cream and counters the sweetness of the cauliflower.

Serve with a green vegetable… and enjoy:)

Perfectly Sultry Seared Steak for dinner

Perfectly Sultry Seared Steak for dinner

Sultry Seared Steak, Vegetarian Style

Sultry Seared Steak, Vegetarian Style

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