Pair quick-cooking skirt steak with pureed cauliflower (a delicious, healthier alternative to mashed potatoes) and an earthy mushroom sauce for an elegant dinner in 30 minutes. Shop our meat vendors for your choice of steak, River Valley Ranch for those over the top mushrooms and have you seen the cauliflower from our farm stand vendors. Glunz Family Winery will have your choice of white or red wine to make this your elegant dinner Farmers Market style.
- 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
- 2tablespoons unsalted butter, cut into pieces
- kosher salt and black pepper
- 1tablespoon olive oil
- 1 1/2pounds skirt steak, cut into 4 pieces
- 10 ounces cremini mushrooms, trimmed and quartered
- 1/2 cup red or white wine
- 2 tablespoons chopped fresh flat-leaf parsley leaves
1. Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the cauliflower in the steamer basket, cover, and steam until very tender, 18 to 22 minutes. Transfer to a food processor, add the butter, ½ teaspoon salt, and ¼ teaspoon pepper and puree until smooth.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing; reserve the skillet.
3. Add the mushrooms 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 ¼ teaspoon each salt and pepper.
4. Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.
Recipe courtesy of Dawn Perry Real Simple 2013