Cast-Iron Steak with Roasted Cauliflower Soup
- 1 of 3 Heat olive oil in a large pot over medium heat. Add onion; saute 5 minutes, until softened. Stir in garlic and cook 2 minutes. Add cooked cauliflower, chicken broth and 1 cup water. Increase heat and bring to a boil. Cover, reduce heat to a low simmer and cook 10 minutes. Turn off heat. Carefully transfer to a blender and process until smooth. Return to pot and stir in 1 tsp of the lemon juice. Cover and set aside.
- 2 of 3 Heat canola oil in a 10-inch cast-iron skillet over mediumhigh heat. Season steak with 1/4 tsp of the salt and the pepper. Add steak and cook 3 minutes. Flip and cook 2 to 3 more minutes, until mediumrare. Let rest 5 minutes.
- 3 of 3 Toss arugula with parsley, remaining 2 tsp lemon juice and remaining 1/8 tsp salt. Slice steak and serve family-style over arugula. Serve with soup.
Servings Per Recipe:
Per Serving: 49 mg chol., 18 g Fat, total, 359 kcal cal., 792 mg sodium, 36 g pro., 4 g fiber, 13 g carb., 4 g sat. fat