Grilled Steak with Roasted Cherry Tomato and Mashed Cauliflower

There are so many incredible things about this dish I don’t even know where to start. The beef is almost (I said almost) overshadowed by the performance of the vegetables. In fact, I’m not going to get into the art of choosing, prepping or grilling steaks on this one as a little salt and pepper and some straight up grilling ought to do the trick.

The tomatoes are bursting with flavour. Roasting them with shallots, garlic and olive oil and then tossing them with fresh herbs really brings the experience to a whole other level.

The cauliflower is so simple to make and so healthy. I’ll make a batch of it on the weekend and eat it as a side for the rest of the week. At only 150 calories per serving, how can you go wrong?

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Grilled Steak with Roasted Cherry Tomato and Mashed Cauliflower

Serves: 4

Ingredients:

4 beef steaks, seasoned to taste
2 cups cherry tomatoes, halved
½ cup sliced shallots
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon each salt and black pepper
¼ cup fresh chopped basil
2 tablespoons fresh chopped Italian parsley
2 tablespoons red pepper or white wine jelly
2 heads cauliflower
1 cup milk*
2 Tbsp butter*
Pinch of nutmeg
Salt and pepper, to taste

* soy milk and margarine turn this into a non-dairy version

Preparation:

  1. Preheat oven to 400º F
  2. On a foil-lined rimmed baking sheet, combine tomatoes, shallots and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Roast in centre of oven until tomatoes are golden and tender, about 30 minutes.
  3. Transfer tomatoes to a bowl and toss with basil and parsley, mashing slightly to combine. Stir in jelly. Set aside.
  4. Bring a pot of salted water to a boil. Chop the cauliflower into pieces and cook until tender, about 15 minutes.
  5. Drain the cauliflower and return it to the pot. Mash with a handheld blender.
  6. Stir in the milk, butter, nutmeg and salt & pepper. 
  7. Season steaks to taste. Grill on high heat until preferred doneness.
  8. Use the cauliflower as a bed for the steaks and then spoon the tomatoes over top.
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5 Responses to “Grilled Steak with Roasted Cherry Tomato and Mashed Cauliflower”

  1. Ithink the “eat fresh” you used in that delicious picture is trademarked by Subways…but I’ll take yout steak over a tuna sub any day!

  2. Suggestion?

    Any chance you can add an individual “Print” option to each recipe? Something that will allow you to print text only would be ideal…

    Everything looks great!

  3. Awesome recipe! The prep was really easy and the cook time was quick. I am not usually a cooked tomato fan but the roasted tomatoes made the dish and were a big hit.

  4. Great suggestion Steve!
    If you go to the top of any Recipe page now you can print just the text of the post.
    Thanks!

  5. […] vegetables in a regular sillet and the steak on your outdoor grill. I like to serve it with mashed cauliflower, another South Beach friendly side […]