Imagine a dish that transforms humble ingredients into a restaurant-quality masterpiece right in your own kitchen. This Flank Steak Over Mashed Cauliflower isn't just a meal—it's a culinary adventure that combines protein-packed, perfectly seared steak with velvety smooth cauliflower that will make you forget mashed potatoes ever existed. Whether you're a keto enthusiast, a low-carb warrior, or simply someone who loves mind-blowing flavors, this recipe promises to elevate your dinner game in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1 head cauliflower
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the cauliflower by washing and cutting it into florets. Remove the tough central stem and break into smaller, even-sized pieces to ensure uniform cooking.
- Place cauliflower florets in a large pot of salted boiling water. Cook for 10-12 minutes until very tender and easily pierced with a fork. Drain thoroughly in a colander, shaking to remove excess water.
- While cauliflower is cooking, remove the flank steak from refrigerator and let it rest at room temperature for 15-20 minutes. Pat the steak dry with paper towels to ensure proper searing.
- Season the flank steak generously on both sides with salt and freshly ground black pepper. Press the seasoning gently into the meat to help it adhere.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer.
- Place the seasoned flank steak in the hot skillet. Cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steak only once.
- Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes. This allows juices to redistribute, ensuring a more tender and flavorful result.
- For the mashed cauliflower, return drained florets to the pot. Add minced garlic, remaining olive oil, salt, and pepper. Mash using a potato masher or immersion blender until smooth and creamy.
- Slice the rested flank steak against the grain into thin, diagonal strips to maximize tenderness.
- Plate the mashed cauliflower as a base, arrange sliced steak on top, and garnish with freshly chopped parsley.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even searing and optimal tenderness.
- Dry Means Crispy: Pat your steak completely dry with paper towels to achieve that beautiful golden-brown crust.
- Cast-Iron Magic: Use a cast-iron skillet for the most even heat distribution and perfect sear.
- Resting is Crucial: Let your steak rest after cooking to allow juices to redistribute, ensuring maximum flavor and juiciness.
- Cauliflower Texture Tip: Drain cauliflower thoroughly and use an immersion blender for the smoothest, creamiest mash possible.
- Grain Matters: When slicing steak, always cut against the grain to guarantee the most tender bite.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
