Sirloin Steak with Caper Butter,

Cauliflower Mash and Caramelized Onion

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Instructions

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1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Separate the cauliflower into florets. Finely chop the chives. Peel and slice the onion into thin rings.

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2 Caramelize onion

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, cover with a lid and cook for 15-20 min further or until the onions have fully softened and caramelized. Remove the pan from the heat and keep warm until serving.

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3 Make mash

Meanwhile, bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the cream cheese. Mash with a potato masher or blitz with a hand-held blender until smooth. Add the chopped chives. Season generously with salt. Keep covered until serving.

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4 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper.

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5 Make caper butter

Add the butter and capers to a small bowl. Heat the butter in the microwave until melted (or, in a small pot on the stove).

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6 Serve

Slice the rested steaks. Divide the cauliflower mash and steaks among plates. Drizzle with the caper butter and top with the caramelized onion. Serve immediately.

Tips for fussy eaters

Serve their steak with regular mashed potatoes. Steam some of the cauliflower florets and serve them on the side.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Enjoy this classic low-carb supper!

Cooking Time: 30 min

Cals 896 · Prot 63 · Carbs 20 · Fat 62

Gluten-Free

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Salted butter 30 Grams
Capers 20 Grams

Mash

Cauliflower 400 Grams
Fresh chives 15 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp

Onion

Brown onion 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp

Enjoy this classic low-carb supper!

Cooking Time: 30 min

Cals 896 · Prot 63 · Carbs 20 · Fat 62

Gluten-Free

Instructions

photo

1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Separate the cauliflower into florets. Finely chop the chives. Peel and slice the onion into thin rings.

photo

2 Caramelize onion

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, cover with a lid and cook for 15-20 min further or until the onions have fully softened and caramelized. Remove the pan from the heat and keep warm until serving.

photo

3 Make mash

Meanwhile, bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the cream cheese. Mash with a potato masher or blitz with a hand-held blender until smooth. Add the chopped chives. Season generously with salt. Keep covered until serving.

photo

4 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper.

photo

5 Make caper butter

Add the butter and capers to a small bowl. Heat the butter in the microwave until melted (or, in a small pot on the stove).

photo

6 Serve

Slice the rested steaks. Divide the cauliflower mash and steaks among plates. Drizzle with the caper butter and top with the caramelized onion. Serve immediately.

Tips for fussy eaters

Serve their steak with regular mashed potatoes. Steam some of the cauliflower florets and serve them on the side.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Salted butter 30 Grams
Capers 20 Grams

Mash

Cauliflower 400 Grams
Fresh chives 15 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp

Onion

Brown onion 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
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