Steak with Caper Butter,

Cauliflower Mash and Caramelised Onion

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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, 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 until smooth. 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 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.

Enjoy this classic low-carb supper!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 636 · Prot 54 · Carbs 28 · Fat 35

Gluten-Free

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
Fresh chives 15 Grams
Salt 0.5 Tsp
Cream cheese 80 Grams

Onion

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

Enjoy this classic low-carb supper!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 636 · Prot 54 · Carbs 28 · Fat 35

Gluten-Free

Instructions

photo

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.

photo

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.

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 until smooth. 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 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.

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

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.

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
Fresh chives 15 Grams
Salt 0.5 Tsp
Cream cheese 80 Grams

Onion

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