NY Strip Steak with Cauliflower Purée and Roast Asparagus

5 from 1 vote

A fast, easy, and delicious meal that also feels special. Ribeye works wonderfully here as well.

Course Main Course

Cuisine American

Keyword asparagus, beef, cauliflower, main

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 883kcal

Author Jenny Ross

Get Recipe Ingredients

Begin by making the cauliflower purée. Place the head of cauliflower in a medium size pot, no need to chop it up. Pour over the cream and chicken broth. Bring to a boil over medium high heat and cover. Steam the cauliflower until fork tender, about 15 minutes, then uncover and continue cooking until almost all moisture is evaporated, another 15 minutes, stirring often to prevent burning. Add the cooked cauliflower to a blender (or use an immersion blender) and purée until very smooth. Add salt and pepper to taste. Reserve.
While the puree is cooking, peel the tough cut ends of the asparagus with a vegetable peeler. Arrange on a lined baking sheet and coat the spears in one tablespoon avocado oil. Season to taste with salt and pepper and broil on high for 10 minutes, or until cooked to your liking.
When the asparagus is in the oven, begin cooking the steaks. Dry them well and heat a cast iron pan until it is smoking hot. Add one tablespoon avocado oil and sear the steaks for 3-5 minutes on each side and cook to desired doneness. About 2 minutes before you finish cooking them, add the Montreal Steak Seasoning as well as the butter. Baste the steaks with the butter when it melts. Remove from pan and let rest. Add lemon juice to the butter and remove from heat.
To plate, spread a generous couple of spoonfuls of cauliflower purée onto a plate, add three spears of asparagus, and top with the rested steak, spooning sauce over top. Serve.