Steak with Cauliflower Mashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the rosemary salt2 tablespoons chopped fresh rosemary 2 tablespoons coarse salt1/2 teaspoon coarsely ground black pepperFor the cauliflower mashed potatoes1/2 large head cauliflower, broken into florets 1/2 cup nonfat buttermilk1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick1/2–3/4 cup low-fat milkSaltPepper1 tablespoon butter2 scallions, choppedFor the steak1 pound lean steak, preferably flank, about 1 1/4 inches thick1 tablespoon balsamic vinegar8 cups shredded romaine lettuce1 1/2 cups halved cherry tomatoes1/4 cup chopped fresh mint
1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.
2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.
4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNAVY82.
2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.
4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNAVY82.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 10.9 g
- Cholesterol: 59.5 mg
- Sodium: 3,686.3 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 5.7 g
- Protein: 30.1 g
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