Somehow, even though Chris took me to a Brazilian steak house for Valentine’s Day on Friday, I felt I hadn’t met my red meat quotient for the week. Actually this started with a huge flat iron steak that I found on sale at the store a few days ago. What the heck is a flat iron steak? I did a little research and it turns out it’s this hot new shoulder cut that everyone is into. So I found this sauce recipe on the Food Network, and made up the mashed cauliflower-potato dish. I have to give the sauce a huge thumbs up, though I think I’ll be tasting in for the next three days, so intense was it.
Steak and sauce:
1 1.5-lb Flat Iron steak (or any steak, probably)
1 cup flat-leaf parsley
1 shallot, coarsely chopped
3 tablespoons capers
6 fillets anchovies
2 teaspoons Worcestershire sauce
1 tablespoon red wine vinegar
1 Tbs fresh ground Black pepper
Season the steak with salt and pepper, and while the grill is heating, toss the sauce ingredients in your food processor. Pretty!
All ready to go. Prepare to be flavor-blasted.
Steak is all grilled! Cut it horizontally into thin strips and top with sauce.
Mashed cauliflower and potatoes:
2 large russet potatoes, peeled and cut into medium cubes
2 1/2 C cauliflower florets
3 Tbs butter
1/3 C milk
1 C grated jarlsburg or gruyere cheese
1/2 C grated parmesan cheese
1/2 tsp salt
fresh ground pepper to taste
Bring a large pot of water to boil. Add potatoes and cook five minutes, then add cauliflower. Cook 10-15 minutes longer until vegetables are soft. Drain, reserving 1/3 C liquid. Return vegetables and reserved liquid to pot on low heat, add butter and milk and mash with potato masher until smooth. Add cheese and stir until melted and well combined.
I ended up using a Flank Steak because I couldn't find a flat iron steak. I found the green sauce to be a bit too salty but interesting. Wasn't bad, just not a 10 in my book which surprised me because we have loved everything we have cooked from this blog. On the other hand, the Cheesy Cauliflower Potatoes were fantastic! What a nice surprise! Definitely an interesting combination. This is one recipe we will surely make many many times in the future. The meal got an A+ for color. (served with a fruit salad and cucumbers).
ReplyDeleteI know exactly what you mean, Dottie. That sauce is IN-TENSE. We can blame Rachel Ray if we think it's a little too much--it was on her page on the food network. Glad you liked the potatoes!
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