Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 8 2017
Steak and Cauliflower Potatoes with Sauteed Spinach
Cooking spray
2 (3 1/2 -ounce) top sirloin steaks, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups cauliflower florets
2 tablespoons nonfat milk
2 tablespoons Parmesan cheese
1 small garlic clove
6 cups spinach
Heat a large cast iron skillet over high heat and coat with cooking spray.
Pat the steaks dry and season with salt and pepper on both sides. Place in the skillet and cook 3-6 minutes on each side, depending on how rare or well done you like it.
Transfer the steaks to two plates, loosely tent with foil and let them rest.
Place the cauliflower in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 6 minutes. Drain thoroughly and transfer to a blender. Add milk, cheese and garlic; puree until smooth.
Heat the same skillet to medium heat. Add spinach and sauté until soft, about 1 minute.