I've been MIA on this blog for awhile but here's something I made tonight and was soo delish. Ryan usually likes what I make, but he's DEF the better cook of the two of us (by far), so when he cleaned his plate tonight and said, "Damn, that was so good" I knew this recipe was a keeper!
This recipe serves 4.
Ingredients
- 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
- 2 tablespoons unsalted butter, cut into pieces
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1 1/2 pounds skirt steak
- 10 ounces cremini mushrooms, trimmed and quartered
- 1/2 cup red wine
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Steam the cauliflower in a large pot until very tender, 18 to 22 minutes. Transfer to a food processor, add the butter, ½ teaspoon salt, and ¼ teaspoon pepper and puree until smooth. (I added a lil more salt.)
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing; reserve the skillet.
- Add the mushrooms to the drippings in the skillet and cook, tossing occasionally, until browned and tender, 3 to 5 minutes. Add the wine and cook, stirring occasionally, until slightly reduced and syrupy, 5 to 7 minutes more; season with ¼ teaspoon each salt and pepper. (I added a lil more salt.)
- Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.
