Martin Bros. Recipes
Manhattan Strip Steak with Cauliflower Puree & Grilled Vegetables
Keywords: Beef, Side Dishes
Added: April 30, 2015
Manhattan Strip Steak
Cut steaks thicker than normal. Trim fat. You can make it look like a filet if you like. The two most important things to this cut are just making it thicker and trimming it. Season with salt and pepper. Grill to desired doneness.
Makes: 3-5 servings
1 each Cauliflower (360360; 360362), cut into smaller pieces
3 each Wholesale Yukon Gold Potatoes (361880), peeled, quartered
As needed Custom Culinary Gold Label Savory Roasted Vegetable Base (581480)
Add everything to a pot of water. Simmer until tender. Drain water, reserving a cup. Place cauliflower and potatoes in a food processor. Pulse until starts to become smooth. Add seasonings as desired. Continue to puree until mixture is smooth. If you want a looser consistency, add reserved liquid. If you want a tighter consistency, add grated parmesan cheese.
2 each Cherry Tomatoes (362120; 362125), halved
1 each Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440), halved
3 each Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450), halved
2-3 oz Custom Culinary Whisk & Serve Demi-Glace Sauce Mix (501700), prepared
Grill vegetables. Add onions to demi-glace.
Plate cauliflower puree. Top with steak, artichokes, tomatoes and demi-glace mixed with onions.
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