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The ingredients needed to cook Strip Steak with Cauliflower puree and roasted garlic potatoes:
- Prepare Herb Butter
- Take 1 stick Unsalted Butter
- Get 2 tbsp Finely Chopped Chives
- You need 2 tbsp Finely Chopped Parsley
- Take 1 tbsp Lemon Juice
- Provide 6 clove Garlic
- You need 1 each Small Shallot
- Provide 1 tsp Sea Salt
- You need 1/2 tsp White Pepper
- Provide Garlic Potatoes
- You need 2 cup Small Fingerling Potatoes
- Provide 6 clove Garlic
- Get 1/2 tbsp Sea Salt
- Use 1 pinch Finely Chopped Chives
- Use 2 tbsp Olive Oil
- Take Cauliflower Puree
- Provide 1 head Cauliflower
- Get 4 tbsp Unsalted Butter
- You need 1 tbsp Salt
- Take 1 tsp White Pepper
- Prepare 4 tbsp Boiling Water
- Prepare Steaks
- Take 2 each N.Y. Strip Steaks
- Prepare 1 tbsp Sea Salt
- Get 1 pinch Ground Cumin
- Get 1/2 tbsp Crushed Peppercorn Melange
Instructions to make Strip Steak with Cauliflower puree and roasted garlic potatoes:
- Herb Butter: Peel and place the garlic and shallots into a oven safe pan and drizzle with olive oil. Cover top of pan with aluminum foil tightly and place in 375°F oven for 35 minutes. Remove and let cool before adding to food processor.
- Herb Butter: Add all ingredients, including roasted garlic and shallots, to a food processor and blend until everything is incorporated making sure to scrape down the sides several times while blending. Do not over blend or butter will start to melt.
- Herb Butter: Lay out some clear kitchen plastic and use a spatula to get all the butter onto the sheet. Wrap it tightly up into a log and put in the refrigerator for 1-2 hours to set. Can be used for steaks, fish, sautéing veggies, or on grilled breads.
- Potatoes: Slice fingerling potatoes in half and place in oven safe baking dish. Peel the garlic and add them along with the salt and some olive oil over the top of it all. Bake at 400°F for 30 minutes. Top with Chives when plating.
- Cauliflower Puree: Steam the cauliflower in a large covered pot with enough water to cover the bottom. Cook for 12-15 minutes til fork tender then remove from heat and do not drain water.
- Puree: Add cooked cauliflower to blender or food processor with salt, pepper, and butter and blend for a few seconds. Slowly add remaining boiling water until cauliflower is a nice puree. Milk or cream could be used instead of water if desired for a for sweeter and creamier puree. Put a dollop on plate before steaks and spoon it out a little.
- Steaks: Large pan on high heat with light drizzle of grapeseed oil or clarified butter. Salt the steaks on both sides and a pinch of Cumin then gently place in pan. Slightly reduce heat and Sear for 4-5 minutes per side for a nice crust and med-rare steak. Remove from heat, cover and let rest for several minutes.
- Steaks: After meat has rested slice against the grain into several nice strips as seen in pic. When plating, top the steaks with the peppercorn melange and some herb butter.
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