Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Name: Make-Ahead Steak with Hazelnut Gremolata and Cauliflower
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 small head cauliflower, cut into small florets (about 3 cups florets); 2 Tbsps chopped fresh parsley; 59 milliliters crushed hazelnuts; 2 servings Kosher salt and freshly ground black pepper; 2 teaspoons grated zest from 1 lemon; 1 Tbsp canola, vegetable, or light olive oil; 2 Tbsps olive oil; 340 grams hanger, skirt, flank, or sirloin tip (flap meat) steak

Make-Ahead Steak with Hazelnut Gremolatan and Cauliflower is a gluten free, dairy free, and primal main course. One portion of this dish contains about 45g of protein, 36g of fat, and a total of 565 calories. This recipe serves 2. This recipe covers 46% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. A mixture of cauliflower, olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Heat olive oil in small pan over medium-high heat until just shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add hazelnuts, turn off the heat, and swirl until just golden brown, about 1 minute. Strain oil and reserve hazelnuts. Spoon 1 tablespoon of hazelnut oil over cauliflower and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Hazelnut Oil

Cauliflower

Hazelnuts

Cooking Oil

Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.

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Baking Sheet

Meanwhile, season steak with salt and pepper and heat canola, vegetable, or light olive oil in a large skillet over high heat until lightly smoking. Cook steak, turning occasionally, until well browned and center registers 120 to 125°F on an instant read thermometer for medium rare, 130°F for medium, 8 to 10 minutes total.

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Light Olive Oil

Salt And Pepper

Vegetable

Steak

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Kitchen Thermometer

Frying Pan

Transfer to a cutting board and allow to rest 10 minute.

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Cutting Board

Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper.

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Salt And Pepper

Hazelnut Oil

Lemon Zest

Hazelnuts

Parsley

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Bowl

Add to cauliflower and toss to coat. Slice steak.

Ingredients you will need

Cauliflower

Steak

Serve, or refrigerate and serve cold or at room temperature.

Equipment

Ingredients

Servings:

1small head

cauliflower, cut into small florets (about 3 cups florets)2Tbsps

chopped fresh parsley 59milliliters

crushed hazelnuts 2servings

Kosher salt and freshly ground black pepper 2teaspoons

grated zest from 1 lemon 1Tbsp

canola, vegetable, or light olive oil 2Tbsps

olive oil 340grams

hanger, skirt, flank, or sirloin tip (flap meat) steak

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.