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?
Grilled Steak with Roasted Cherry Tomato and Mashed Cauliflower
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
- Preheat oven to 400º F
- 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.
- Transfer tomatoes to a bowl and toss with basil and parsley, mashing slightly to combine. Stir in jelly. Set aside.
- Bring a pot of salted water to a boil. Chop the cauliflower into pieces and cook until tender, about 15 minutes.
- Drain the cauliflower and return it to the pot. Mash with a handheld blender.
- Stir in the milk, butter, nutmeg and salt & pepper.
- Season steaks to taste. Grill on high heat until preferred doneness.
- Use the cauliflower as a bed for the steaks and then spoon the tomatoes over top.