Steak with Garlic-Herb Butter and Roasted Parmesan Caulilini
11
- Prep Time15 mins
- Total Time35 mins
- Makes2 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.
Table settings, candlelight, a glass of something delicious and a plate of something impressive, all ready in under an hour. Whether you celebrate Valentine’s Day or not, the dreary midpoint of winter is the perfect time to remind yourself of the pleasures of a great meal.
Ingredients
1 284-g bag caulilini florets, such as Mann's
2 tbsp olive oil
1/2 cup finely grated Parmigiano-Reggiano cheese
Steak
1/2 tsp salt
2 1-in. thick beef strip loin steaks, (250 g each) at room temperature
1 tbsp salted butter
Garlic-Herb Butter
1 tbsp salted butter, softened
1 tbsp finely chopped parsley
3/4 tsp Dijon mustard
1 small garlic clove, minced
Instructions
Roasted Caulilini: Position rack in centre of oven and preheat to 425F. Toss caulilini with oil on a baking sheet. Add cheese to a small bowl. Season with pepper. Dip each floret into cheese to coat all over. Arrange on baking sheet in 1 layer. Sprinkle any remaining cheese overtop. Roast until golden, 10 to 12 min.
Steak: Meanwhile, sprinkle salt over both sides of steak. Season with pepper. Melt 1 tbsp butter in a large frying pan over medium-high. Add steaks. Reduce heat to medium. Cook for 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, for 5 min.
Garlic-Herb Butter: Meanwhile, stir 1 tbsp butter with parsley, Dijon and garlic in a small bowl. Season with pepper. Stir until well mixed. 4. Divide steaks and caulilini between 2 plates. Drizzle any pan juices over steaks, then top with a dollop of the garlic-herb butter.
Nutrition (per serving)
Calories 900, Protein 59g, Carbohydrates 10g, Fat 68g, Fibre 3g, Sodium 1230mg.
Wine Pairing
A Sunday in August Cabernet Merlot 2020 A Sunday in August has become synonymous with natural wine from the Okanagan. Best known for its Instagram-friendly skin-contact pinot gris, this organic merlot blend is an approachable take on Big Steak Wine. Overripe blackberries and currants with a touch of earthiness precede a juicy palate of herbaceous aromatics and bright, citric acidity. Slight tannins give the wine heft, while a savoury edge begs for rich, umami proteins. Seven months in oak bring warmth and complexity. It’s unfiltered, very drinkable and a great between-seasons wine. $35, A Sunday in August.
Kitchen Tip
Caulilini’s shape and flavour meet somewhere between those of broccolini and cauliflower. Find it in specialty grocery stores, or swap in broccolini, which cooks in about the same time.