Seared Ribeye with Sautéed Brussel Sprouts, Shiitakes, and Mashed Cauliflower
Seared Ribeye with Sautéed Brussel Sprouts, Shiitakes, and Mashed Cauliflower
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Author
Caroline Tierney
This recipe is a delicious and nutritious meal that will satisfy any craving for a hearty and flavorful dinner.
With its combination of protein, vegetables, and healthy carbohydrates, this dish is sure to please any meat lover and health-conscious eater alike.
This recipe comes from@beyondsourdough on Instagram. Check out her page for many more health focused recipes.
Ingredients
Boneless Rib Eye Steak, approximately 1 1/2 inch thick
Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Ground Pepper, to taste
8 oz Brussel Sprouts
2-3 tbsp Extra Virgin Olive Oil
1 Shallot, chopped
5-6 Cloves of Garlic, chopped
1 Head of Cauliflower
Milk, Butter, Garlic, and Salt, to taste
Fat Moon Mushrooms, chopped
1 Small Onion, diced
2 tbsp Olive Oil
1-2 oz Water
Salt, to taste
Steak
Brussel Sprouts
Mashed Cauliflower
Sautéed Mushrooms and Onions
Directions
Steak
Heat oven to 450 degrees with cast iron pan on middle rack.
With steak at room temperature, brush with olive oil and sprinkle generously with salt and pepper.
When oven reaches 450 degrees F, use pot holder and remove pan to gas stove on medium heat.
Immediately place steak in pan and cook 40 seconds, flip and cook 40 seconds.
Return to oven and cook 2 minutes, flip and cook 2 minutes, aiming for medium rare.
Remove and cover with foil for 3 minutes.
Brussel Sprouts
Rinse, dry, remove bottoms of Brussel sprouts, and slice.
Heat olive oil in cast iron skillet, add brussel sprouts, garlic, and shallot.
Stir every minute or so for about 10 minutes until lightly charred.
Season with salt, pepper, red pepper flakes, and fresh bacon if desired.
Mashed Cauliflower
Cut one head of cauliflower into florets.
Steam, boil, or air fry until tender.
Drain thoroughly and squeeze out excess moisture in clean white kitchen towel.
Add cauliflower to food processor with milk, butter, garlic, and salt to taste. Process and serve.
Mushrooms and Onions
Add olive oil to a pan over medium heat.
Add chopped mushrooms and cook for approx. 5 minutes, stirring occasionally and adding water if any are sticking to the pan.
Add in onions and cook for 3-4 minutes, until translucent. Continue to add water as needed.
Once sautéed to your liking, salt your mushrooms and onions to taste.