Seared Ribeye with Sautéed Brussel Sprouts, Shiitakes, and Mashed Cauliflower

Here's a great recipe when you're looking for something filling and satiating. A pan-seared rib eye never disappoints! This recipe comes from @beyondsourdough on Instagram. Check out her page for many more health focused recipes.

For the Steak

• Boneless rib eye steak, approximately 1 1/2 inch thick
• Extra virgin olive oil
• Kosher or sea salt and freshly ground pepper

Directions:

1. Heat oven to 450 degrees with cast iron pan on middle rack.
2. With steak at room temperature, brush with olive oil and sprinkle generously with salt and pepper. 
3. When oven reaches 450 degrees, use pot holder and remove pan to gas stove on medium heat.
4. Immediately place steak in pan and cook 40 seconds, flip and cook 40 seconds.
5. Return to oven and cook 2 minutes, flip and cook 2 minutes, aiming for medium rare. 
6. Remove and cover with foil for 3 minutes.

 

For the Brussel Sprouts:

• 8 oz Brussel sprouts
• 2-3 tablespoons extra virgin olive oil
• 5-6 cloves of garlic, chopped
• 1 chopped shallot

Directions:

1. Rinse, dry, remove bottoms of Brussel sprouts, slice.
2. Heat olive oil in cast iron skillet, add Brussel sprouts, garlic, and shallot. 
3. Stir every minute or so for about 10 minutes until lightly charred.
4. Season with salt, pepper, red pepper flakes, and fresh bacon if desired.

 

For the Cauliflower Mash:

1. Cut one head of cauliflower into florets.
2. Steam, boil, or air fry until tender.
3. Drain thoroughly and squeeze out excess moisture in clean white kitchen towel.
4. Add cauliflower to food processor with milk, butter, garlic, and salt to taste. Process and serve.