Strip Steaks with Cauliflower and Roasted Garlic Butter
By America's Test KitchenPublished on October 17, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 1 ½-inch florets3 large shallots, peeled and quartered through root end3 tablespoons vegetable oil 6 garlic cloves, peeledSalt and pepper 2 (1-pound) strip steaks, trimmed and halved crosswise6 tablespoons unsalted butter, softened1 tablespoon chopped fresh chives
Before You Begin
When quartering the shallots, keep the root ends intact to hold the petals together.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss cauliflower, shallots, 2 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together on rimmed baking sheet. Roast until vegetables are tender and lightly browned, about 25 minutes, stirring halfway through roasting.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping them every 2 minutes, until exteriors are well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to serving platter and tent with foil.
- Combine butter, chives, roasted garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl and mash with fork. Serve steaks with vegetables and garlic butter.
Time
30 minutesYield
Serves 4Ingredients
1 large head cauliflower (3 pounds), cored and cut into 1 ½-inch florets
3 large shallots, peeled and quartered through root end
3 tablespoons vegetable oil
6 garlic cloves, peeled
Salt and pepper
2 (1-pound) strip steaks, trimmed and halved crosswise
6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh chives
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 1 ½-inch florets
3 large shallots, peeled and quartered through root end
3 tablespoons vegetable oil
6 garlic cloves, peeled
Salt and pepper
2 (1-pound) strip steaks, trimmed and halved crosswise
6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh chives
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 1 ½-inch florets
3 large shallots, peeled and quartered through root end
3 tablespoons vegetable oil
6 garlic cloves, peeled
Salt and pepper
2 (1-pound) strip steaks, trimmed and halved crosswise
6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh chives
Why This Recipe Works
Roasting whole garlic cloves alongside the cauliflower softens them just enough so that they mash easily into the softened butter.
Before You Begin
When quartering the shallots, keep the root ends intact to hold the petals together.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Toss cauliflower, shallots, 2 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together on rimmed baking sheet. Roast until vegetables are tender and lightly browned, about 25 minutes, stirring halfway through roasting.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping them every 2 minutes, until exteriors are well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer to serving platter and tent with foil.
- Combine butter, chives, roasted garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl and mash with fork. Serve steaks with vegetables and garlic butter.
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