Categories: Dinner

Ingredients

• 1 small head cauliflower, cut into small florets
• 2 tbsp. unsalted butter, cut into pieces
• Kosher salt and black pepper
• 1 Tbsp. olive oil
• 1 1/2 lbs. skirt steak, cut into 4 pieces
• 1- oz cermini mushrooms, trimmed and quartered
• 1/2 cup red or whith wine
• 2 Tbsp. chopped fresh parsley

Directions

1. Steam the cauliflower in a large pot until very tender, 18 to 22 minutes. Transfer to a food processor, add the butter, 1/2 tsp. salt, and 1/4 tsp. pepper and puree until smooth. Meanwhile, heat the oil in a large skillet over medium high heat. Season the steak with 1/4 tsp. each salt and pepper and cook, 3 to 5 minutes per side for medium rare. Let rest for 5 minutes before slicing; reserve teh skillet. Add the muishrooms to the drippings in the skillet and cook, tossing occasionally, until browned and tender, 3 to 5 minutes. Add the wine and cook, stirring occasionally, until slightly reduced and syrupy, 2 to 3 minutes more; season with 1/4 tsp. each salt and pepper. Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.

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