Seared Sirloin with Cauliflower Purée, Mushrooms, and Warm Radicchio
A polished steak dinner with earthy mushrooms and silky cauliflower purée. It feels dinner-party worthy, pairs naturally with Cabernet Sauvignon, and avoids your previously cooked ribeye, tri-tip, salmon, pork tenderloin, Korean BBQ bowl, and tandoori-style meals.
Back to full listIngredients
- Top Sirloin Steak, 12 OZ 1 package $12.99
- Cauliflower 1 small head $3.99
- Baby Bella Mushrooms 8 OZ $2.49
- Organic Radicchio 1/2 head $4.99
- Organic Shallots 1 large $4.99
- Organic Rosemary, 0.25 OZ 1 small sprig $1.29
- Lemon 1/2 $0.89
- Pantry item: olive oil 2 tablespoons
- Pantry item: butter 1 tablespoon
- Pantry item: milk or cream 2 to 3 tablespoons
- Pantry item: Dijon mustard 1 teaspoon
- Pantry item: kosher salt to taste
- Pantry item: black pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut the cauliflower into florets. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 25 to 30 minutes until very tender and browned.
- Pat the sirloin dry. Season with salt, pepper, and finely chopped rosemary.
- Heat a skillet over medium-high with a little olive oil. Sear steak 4 to 5 minutes per side, depending on thickness and desired doneness. Transfer to rest for 8 minutes.
- Slice the shallot. In the same skillet, add butter, mushrooms, and shallot. Cook 5 to 6 minutes until deeply browned.
- Add sliced radicchio and cook 1 to 2 minutes until lightly wilted. Finish with a squeeze of lemon.
- Mash the roasted cauliflower with milk or cream, Dijon, salt, pepper, and a drizzle of olive oil until silky.
- Slice steak against the grain. Plate cauliflower purée first, then steak, then spoon over the mushroom-radicchio mixture.
Cook time: 50 minutes
Estimated cost: $18-22
Health notes: High protein; lower-carb than a potato-based steak dinner, with good fiber from cauliflower, mushrooms, and radicchio.
Drink pairing: Cabernet Sauvignon