There’s a lot to be said for mastering basic cooking techniques like properly grilling a steak, plain and simple. Here I’ve done just that yet to spice things up I roasted cauliflower with a little kick using smoked paprika. This might sound too basic but this is where choosing your ingredients makes all the difference. Grass-fed meats and organic produce are bursting with natural flavour. Delicious doesn’t have to mean complicated.
2 x 6oz NY grass-fed steaks
1 tsp cracked black pepper (1/2 tsp per steak)
1/4 tsp salt
1 tbsp grape seed oil (or olive oil if preferred). Grape seed oil gets to a higher temp before burning so is ideal for searing on high heat.
1 head organic cauliflower – cut in florets
1/4 tsp smoked paprika
1/4 cup green olives – halved
1/4 tsp pepper
2 tbsp olive oil
drizzle agave or honey (1/4 tsp)
Preheat oven to 375°F.
Remove steaks from fridge 30 mins before cooking so they return to room temp. Reason being, if you try to grill a cold steak by the time the heat penetrates the center of the meat the outside will be overcooked.
Add cauliflower florets, paprika, olives, pepper, agave & oil into a mixing bowl. Toss together to coat. Lay on a foiled oven tray and pop in oven for 20 mins approx or until cooked.
To check, pierce the largest floret with a small knife through the center. If knife pierces easily you’re good.
NOTE: If florets begin to brown too much lay a sheet of foil over the top until cooked.
Meanwhile, as cauliflower is roasting season steaks with S&P on both sides. Preheat grill pan on medium high heat for 1 minute. Drizzle oil in pan and sear steaks for 4-5 minutes each side for medium rare. Cook for longer to achieve desired temp.
NOTE: Very important to let steaks rest after cooking, for 3-4 minutes before cutting. This is to let the juices redistribute back into the meat and not all over your plate when to delve into it.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.