Tuesday, January 17, 2012

Steak and Frites Our Way

Born to midwestern parents, I LOVE potatoes. But recently, something has taken their place in my heart. I'm not sure exactly when/how it happened, but I'm a very late comer to the cauliflower lover's group. Luke and I cannot get ENOUGH of these little white florets, most often seasoned with salt and pepper, tossed with olive oil and then an extra herb or spice to make them compliment the meal we're having that evening.

This meal is our twist on steak and frites and was a bit indulgent, but SOOOO good. Enjoy!

Steak and Frites Our Way

1 head of cauliflower, florets removed and cut into about 1-inch pieces
Salt and pepper to taste
2 teaspoons fresh chopped rosemary
1 tablespoon olive oil
1 ounce Parmigiano Reggiano, freshly grated
2 tablespoons butter, divided
1 pound New York Strip steak, about 1 1/2 inches thick
2 large shallots, thiny sliced
2 tablespoons balsmic vinegar

Preheat oven to 400 degrees. Place the cauliflower florest on a baking sheet sprayed with cooking spray. Season liberally with salt and pepper, add rosemary and drizzle olive oil, then toss until thoroughly coated. Bake 30-40 minutes, turning cauliflower once, until it starts to get browned and a little crispy. Remove from oven and top with Parmigiano Reggiano and serve immediately.

For the steak, preheat a cast iron skillet over high heat. Place one tablepoon butter in the pan and melt. Season steak heavily with salt and pepper, then place in skillet, careful not to move it, and sear about 3 minutes on each side. Then place in oven and let cook about 8 minutes, or until desired doneness is reached.

Remove skillet from the oven and set steak aside on a cutting board to rest. Return the cast iron to the stove top and heat to medium. Add the reserved tablespoon of butter and melt. Then add shallots and saute about 5 minutes, until caramelized. Add balsamic vinegar and cook until reduced, about 3-4 minutes. Serve balsamic shallot mixture over steak and enjoy!


Truffled Side Salad

4 ounces spring mix
1/2 teaspoon truffle oil
Salt and pepper to taste
1 tablespoon Parmigiano Reggiano, fresh grated

Top spring mix with truffle oil, salt and pepper and Parmigiano Reggiano. Serve next to the steak and the delightful truffle hints will get picked up in every bite :)

3 comments:

Cara Thielvoldt said...

Holy moly that is a great idea. I will be making soooooooon young lady!

Megan said...

The truffled side salad sounds amazing (I'm a vegetarian :)) YUM!

Lindsay said...

Thanks Cara, hope you do!

Megan, it's super simple, I hope you try it!