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Grilled steak with smoky cauliflower and white bean mash
Grilled steak with smoky cauliflower and white bean mash
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Delicious low-cal steak with parmesan cauliflower mash - a gluten-free midweek favorite!
Ingredients:
  • 1 head (about 1kg) cauliflower, cut into florets
  • 60ml (1/4 cup) Light Flavour Extra Virgin Olive Oil, plus extra, to drizzle
  • 2 large fresh rosemary sprigs, leaves picked, finely chopped
  • 3 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 400g can cannellini beans, rinsed, drained
  • 60ml (1/4 cup) water
  • 2 x 300g beef porterhouse steaks, trimmed
  • Steamed leafy greens, to serve
  • Lemon wedges, to serve (optional)
Instructions:
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Place cauliflower in a bowl, drizzle with 1 tablespoon of oil, season, and toss to coat. Grill for 12 minutes, turning occasionally, until charred and almost tender. Set aside 1 1/2 cups of small florets.
  • In a saucepan over medium-low heat, warm 1 1/2 tablespoons of oil. Add rosemary, garlic, and rind, cook and stir for 30 seconds until fragrant. Mix in beans for 1 minute. Add water, lemon juice, and cauliflower. Cover and cook, stirring occasionally, for 5-7 minutes until cauliflower is tender. Use a stick blender to blend until nearly smooth. Season generously.
  • Drizzle the steak with the remaining oil, season to taste, and cook for 5 minutes, turning occasionally for a medium doneness or until it reaches your preferred level of doneness. Allow the steak to rest for 3 minutes before slicing.
  • Spoon mashed potatoes onto plates. Place steak on top. Sprinkle with reserved cauliflower florets. Serve with greens and a drizzle of extra oil and lemon wedges, if desired.

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