Pan Seared Steak and Mushrooms over Cauliflower Puree and Zucchini

Servings:
Pan Seared Steak and Mushrooms over Cauliflower Puree and Zucchini 3.63/5 (8 votes)

Cauliflower Puree, otherwise known as Mashed Cauliflower, is pretty fantastic if you love cauliflower like I do. To speed up the process a bit, we are cooking the cauliflower in the microwave. But, if you have the time, I recommend tossing it in a bit of olive oil and roasting it in a 425 oven for about 25 minutes. Then blend it with some chicken stock and sour cream, season with a little salt and pepper, and Bam - Delicious. Especially when served with simple zucchini and traditional steak and mushrooms. Mmmm good.

Cauliflower Puree

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4-5 cups cauliflower, about 1 large head
  • 1/3 cup chicken stock
  • 1/3 cup sour cream
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Place cauliflower florets and about 1/3 cup water in a microwave safe dish. Cover and microwave about 3-5 minutes (all microwaves cook a bit differently) or until cauliflower is tender.
  2. Drain and place florets into a food processor or blender.
  3. Add remaining ingredients and blend until smooth. You may need to adjust the consistency with a bit more chicken stock.
  4. Season with kosher salt and pepper and serve.

Nutritional Information

Per Serving: Calories 67 Fat 4 Sat Fat 2 Sodium 104 Carbs 6 Sugars 2 Fiber 2 Protein 2.

Pan Seared Steak with Mushroom Wine Sauce

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds flank steak
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 2 tablespoons shallot, finely chopped
  • 1/2 cup dry white wine

DIRECTIONS

  1. Season the steak with salt and pepper.
  2. Cut steak into pieces which will fit in the skillet.
  3. Heat the olive oil in a skillet over medium high heat until it begins to shimmer.
  4. Add steak and let sear untouched for about 3 minutes, flip and cook another 3-4 minutes or until it reaches your preferred degree of doneness. (If your steak is thick, adjust your cooking time up).
  5. Transfer to a cutting board and let rest while you cook the mushrooms.
  6. Add a bit more oil to the skillet if necessary. Then add mushrooms and shallots.
  7. Sprinkle with kosher salt and pepper and cook about 3-4 minutes or until mushrooms are tender.
  8. Pour wine over mushrooms and let cook down a minute or two.
  9. Slice steak against the grain (across the lines in the meat) and top with mushroom wine sauce.

Nutritional Information

Per Serving: Calories 430 Fat 21 Sat Fat 7 Sodium 101 Carbs 3 Sugars 1 Fiber 1 Protein 49.

Sauteed Zucchini

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4 cups zucchini, cut into rounds
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in a pan over medium high heat. Once it begins to shimmer, add zucchini.
  2. Cook 5-6 minutes or until lightly browned and tender.
  3. Season with salt and pepper and serve.

Nutritional Information

Per Serving: Calories 48 Fat 3 Sat Fat 0 Sodium 11 Carbs 4 Sugars 2 Fiber 1 Protein 1.

NOTES

KID NOTE: They loved everything but the mushrooms.

VEGETARIAN TIP: Skip the steak. Then create a vegetable medley of mushroom, zucchini, bell pepper, and onion to serve over the cauliflower puree.

GLUTEN MODIFICATIONS: Gluten free as written.

3 Comments

  1. Tina says:

    Yum, yum, yum, yum! I modified this meal quite a lot (used NY strip, vegan s/c, ghee, greens instead of zucchini…) b/c I am off dairy and b/c of what I had on hand, to use up. It was fantastic! And I’m sure not much different than if I’d have gone according to plan. ; )

  2. Jmann says:

    My husband and I do not like mushrooms. Is there something I could replace the mushrooms with or should I just leave out the sauce altogether?

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