Top Sirloin Steak with Cauliflower-Carrot Puree

Top Sirloin Steak with Cauliflower-Carrot Puree (Serves 3-4)

I ordered steak in restaurants occasionally, but made do with roasts, stew beef, and ground beef in my own kitchen. I went for years without cooking a steak in my home, but something changed a few months ago and I want a nice steak every week or two. I was probably too cheap to buy steak for a long time, and fearful I would not do a good job of cooking it. Now I am confident I can make a great meal of a nice slab of red meat and the cost seems worth it. My income has not increased to make me feel richer; my values have changed. There are plenty of places where I go still go cheap, but not with my red meat. On a recent trip to Whole Foods, top sirloin was the best looking grass fed beef available.

Prep and Cook Time: 25-30 minutes

Ingredient list:

Top sirloin steak (1.5 pounds is enough for 3-4 servings)
1 head of cauliflower
1 or 2 handfuls of baby cut carrots
Ghee (clarified butter)
Coconut oil
Balsamic vinegar
Garlic powder
Black pepper

Directions: Melt 1 or 2 tablespoons of coconut oil in a heavy skillet over high heat. Season both sides of the steak with a dusting of salt, garlic powder, and black pepper. Lay the meat in the skillet and let sear on first side 5 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 5 minutes. Splash a little balsamic vinegar over the top. After the second side has seared 5 minutes, turn the meat again and splash more balsamic vinegar over the opposite side. Let the meat sear 1 more minute, then turn and sear the other side a minute. The meat is probably medium-rare after searing a total of 12 minutes, but you might check it with a meat thermometer to verify. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm. Meanwhile, bring a few cups of water to a boil in a saucepan over medium heat. Rinse cauliflower and carrots and divide the cauliflower into modest chunks. Add vegetables to a steamer basket or colander over the boiling water, cover with a lid, and let steam for 10 or 15 minutes until fork tender. Transfer the steamed vegetables to a food processor and puree. Add one tablespoon of ghee and salt, garlic powder, and black pepper to taste and run the food processor to blend everything. Taste the mix and add more spices or ghee as needed to achieve the flavor you like. I often add more salt. Transfer puree to a plate with a spoon. Add a serving of steak to the plate. Enjoy!

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