Flank Steak With Cauliflower Purée Food

FLANK STEAK WITH CAULIFLOWER PURéE

Steps:

• Fill a large saucepan with 1 in. of water and fit with a steamer basket. Bring the water to a boil. Place the cauliflower in the basket, cover and steam until tender, 10 to 12 minutes. Drain.
• Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Season the flank steak with ½ tsp each salt and pepper, and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
• Transfer the cauliflower to a food processor, add 1 Tbsp oil and ¼ tsp each salt and pepper and purée until smooth.
• In a small bowl, combine the parsley, vinegar, capers, shallot and remaining 2 Tbsp oil. Serve with the steak and cauliflower.

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE

Steps:

• Preheat oven to 250°F Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
• Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-3 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10-12 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE

Steps:

• Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
• Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.