Jalapeño Chimichurri Strip Steak with Mashed Roasted Garlic Cauliflower

jalapeno chimichurri strip steak mashed cauliflower

We have weekend plans together.

I bring thee a sacred gift of simple, succulent steak that will taste like it took you all day.

(go ahead, tell bae you've been slaving for hours over a stove. It can be our little secret.)

The truth is, your perfectly seasoned meal will come together in a matter of minutes. Fifteen minutes! Shout out to all my procrastinators - I'm here to please.

Even better? If you don't have plans for VDay on Sunday, you don't have to share with anyone :)

For those of us who don't eat a lot of red meat, cooking steak might seem a little daunting. I am here to clear the air - it couldn't be easier. Season, sear, rest. Repeat (if you have other mouths to feed).

It's almost unfair how quickly you can cook a great steak - this will definitely tempt you to make it more often. The chimichurri sauce makes it feel especially decadent but doesn't take more than 2 minutes itself. I don't even know if you'll have time to finish your first glass of wine before dinner is served!

...... I mean it's possible. But you catch my drift.

I love serving a juicy steak over something substantial to soak up all the juicy savoriness and this mashed cauliflower takes the cake. Tastes like mashed potatoes with less than 1/4 of the calories. You might never go back to potatoes!

.......Ok another fib. But these are a terrifically delicious substitute.

I hope you have a very happy weekend whether you'll be spending it lovin' on someone special (yourself, of course) or spending it with some favorites. Enjoy & Happy Valentine's Day lovies!

Jalapeño Chimichurri Strip Steak with Mashed Garlic Cauliflower

Prep Time: 5 mins | Cook Time: 15 minutes | Serves 1-2 (for steak), cauliflower serves 2+

  • 1 12-oz. NY strip steak (boneless, also called "loin strip steak"), at room temperature
  • 2 tbsp. olive oil
  • salt and pepper
chimichurri sauce
  • 1 bunch cilantro, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 1/2 jalapeño with seeds, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1/4 cup red wine vinegar
  • juice of 1 lemon
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4-6 tbsp. olive oil
mashed roasted garlic cauliflower
  • 1 head cauliflower, chopped
  • 3 cups low-sodium chicken stock
  • 1 head garlic
  • 1/4 cup parmesan cheese, shaved or grated
  • 1 pint cherry tomatoes (optional) 
The Steps
  1. Prep steak: Bring your steak to room temperature and drizzle with 1/2 tbsp. olive oil on each side. Season well - really well! - with salt and pepper on each side, pressing seasoning into each side of the steak. In a nonstick pan over medium high heat, heat 1 tbsp. olive oil.

  2. Sear steak: Place steak into hot pan and sear for exactly 2 minutes on each side. After 4 minutes, turn the heat to low and let cook for another 5 minutes on each side (for medium-rare with slightly pink center). After 14 minutes, remove steak from pan and cover loosely with tin foil to let rest. 

  3. Start cauliflower: Preheat oven to 425 degrees. In a large saucepan, place chopped cauliflower with chicken stock and bring to a boil. Lower heat to a simmer and cover with lid; let cauliflower cook until easily mashed with a whisk, about 10-12 minutes. Chop off the top of your garlic head to expose the cloves, then place entire head on a piece of tin foil, drizzle with olive oil and place on a sheet pan. If using cherry tomatoes, also place on a sheet pan, drizzle with olive oil, season with salt and pepper. Roast garlic (and tomatoes) in oven for 15 minutes. 

  4. Make chimichurri: In a food processor, combine all ingredients for chimichurri sauce except the olive oil. Pulse to combine, then slowly drizzle in olive oil to create sauce. Start with less oil and add more to thicken - it will also thicken as it sits in the refrigerator!

  5. Finish cauliflower: Once cauliflower is soft, drain in a colander set over a bowl to collect the extra broth. Mash cauliflower with a whisk until desired texture, adding in 1/8 cup of chicken broth back into the mash to make creamy. Once roasted garlic has cooled, squeeze out the cloves from the paper and add to mash along with parmesan cheese and any extra salt and pepper to taste! 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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