Ingredients
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½ cup Quinoa
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3 tablespoons Olive Oil
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Kosher Salt
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Black Pepper
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1 tablespoon grated Parmesan Cheese
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1 tablespoon chopped fresh flat-leaf Parsley
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1 small head Cauliflower
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½ cup Heavy Cream
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2 tablespoons Unsalted Butter
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2 strip Steak
Directions
Steps
|
1
Done
|
Cook the quinoa, 2 tablespoons of the oil, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a large skillet over medium heat until the water is absorbed, 12 to 14 minutes. Add the Parmesan and parsley. |
|
2
Done
|
Steam the cauliflower in ½ inch of water until tender, 12 to 15 minutes. Puree the cauliflower, cream, butter, and ½ teaspoon each salt and pepper in a food processor, 30 seconds to 1 minute. |
|
3
Done
|
Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper. Cook in the remaining tablespoon of oil in a large skillet over medium-high heat, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain. Serve with the quinoa over the puree. |
