Steak with Caper Butter,

Cauliflower Mash and Caramelised Onion
Low-Carb
Enjoy this classic low-carb supper!
Cooking time: 30 min
Cals 690 · Prot 63 · Carbs 31 · Fat 35
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Ingredients
Number of People:

Steaks

Rump 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
Grana padano
60 Grams
Fresh chives
15 Grams
Salt
0.5 Tsp
Whole milk
200 ML
Black pepper
0.5 Tsp

Onion

Brown onion
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Honey
15 Grams

Instructions

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1 Prep
Remove the steaks from the fridge. Separate the cauliflower into florets. Finely chop the chives. Peel and slice the onion into thin rings.
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2 Caramelise 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 medium-low, cover with a lid and cook for 15-20 min further or until the onions have fully softened. Add the honey and cook for 3 min or until the onions have caramelised. Remove the pan from the heat and keep warm until serving.
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3 Make mash
Meanwhile, heat the milk in a large pot with a lid over a medium heat. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the Grana padano and season generously with salt and pepper.
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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 3-4 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
Add the chopped chives to the mash. Slice the rested steaks. Divide the cauliflower mash and steaks among plates. Drizzle with the caper butter and top with the caramelised onions. 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.

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