Steak and Cauliflower-Potato Mash
- 1 of 1 Cut a large head of cauliflower into florets. Peel 1 lb Yukon gold potatoes and cut into 2-inch pieces. Place cauliflower and potatoes in a pot and cover with 2 inches cold water. Bring to a boil and cook 15 minutes, until fork-tender. Drain and add to food processor with 1/2 cup milk, 1 tbsp unsalted butter, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth. Transfer to a bowl and cover with foil to keep warm. Meanwhile, cut 1 1/2 lbs tri-tip steak into 1-inch pieces. Toss with 1 tbsp all-purpose flour, 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high. Add steak; sear 2 minutes to brown, turning once. Remove to a plate with a slotted spoon. Add 1 tbsp extra-virgin olive oil to the same skillet. Reduce heat to medium. Stir in 1 small diced onion, 1 clove sliced garlic and 1 tsp chopped fresh thyme. Cook 2 minutes. Stir in 1 1/2 tbsp all-purpose flour; cook 30 seconds. Pour in 1/4 cup Marsala wine; cook 30 seconds, scraping bottom of skillet to remove brown bits. Whisk in 1 can (14.5 oz) beef broth; simmer 5 minutes, until thickened. Stir in 1/4 cup chopped fresh parsley and the beef. Stir to warm. Serve with mash and, if desired, steamed asparagus.
Servings Per Recipe: 6
Per Serving: 770 mg sodium, 5 g sugar, 30 g pro., 25 g carb., 4 g fiber, 19 g Fat, total, 6 g sat. fat, 400 kcal cal.