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Gremolata Skirt Steak with Cauliflower Mash and Warm Heirloom Tomatoes Recipe

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This recipe for Gremolata Skirt Steak with Cauliflower Mash and Warm Heirloom Tomatoes is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Yukon Gold Potatoes
10 oz Cauliflower
1/4 oz Parsley
2 cloves Garlic
10 oz Grape Heirloom Tomatoes
1 Lemon
1 oz. Almonds (sliced)
12 oz Skirt Steak
4 T. Sour Cream
Directions:
Directions:
Wash & Dry all produce. Peel potatoes then cut into 3/4 inch cubes. Place in a large pot along with cauliflower and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

Chop one-half parsley and mince garlic. Halve lemon and tomatoes. Heat large pan over medium heat. Add almonds and toast tossing frequently until deeply gold (4-5 minutes). Remove from pan. Finely chop and cool.

In small bowl, mix chopped parsley, almonds, a pinch of garlic, a squeeze of lemon and 2 T. olive oil. Season with salt & pepper and more lemon juice to taste.

Soften tomatoes by drizzling olive oil in pan over medium-high heat. Add tomatoes and remaining garlic. Cook, tossing until tomatoes soften (2-3 minutes). Season with salt & pepper.

Heat a drizzle of oil in same pan over medium-heat. Pat steak dry with paper towel. Season all over with salt and pepper. Cook to desired doneness. Remove from pan let rest.

Add sour cream, 1 T. butter, and 1/4 c. water to cauliflower and potatoes in pot. Place of low heat. Mash with a potato masher until smooth. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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