Grilled steak with smoky cau­li­flower & white bean mash

serves 6| prep & cook­ing 30 mins - - THIS MONTH -

1 head (about 1kg) cau­li­flower, cut into flo­rets 60ml ( 14⁄ cup) Co­bram Estate Light Flavour Ex­tra Virgin Olive Oil, plus ex­tra, to driz­zle 2 large fresh rose­mary sprigs, leaves picked, finely chopped 3 gar­lic cloves, crushed 1 lemon, rind finely grated, juiced 400g can can­nellini beans, rinsed, drained 60ml ( 14⁄ cup) wa­ter 2 x 300g porter­house steaks, trimmed Steamed leafy greens, to serve Lemon wedges, to serve (op­tional) 1 Heat a bar­be­cue grill or char­grill pan on medium-high. Place cau­li­flower in a bowl. Driz­zle with 1 tbs oil. Sea­son. Toss to coat. Cook, turn­ing, for 12 min­utes or un­til charred and al­most ten­der. Re­serve 1 1⁄2 cups small flo­rets. 2 Heat 1 1⁄ tbs oil in a saucepan 2 over medium-low heat. Add rose­mary, gar­lic and rind. Cook, stir­ring, for 30 sec­onds or un­til aro­matic. Stir in beans for 1 minute. Add wa­ter, lemon juice and cau­li­flower. Cook, cov­ered, stir­ring oc­ca­sion­ally, for 5-7 min­utes or un­til cau­li­flower is ten­der. Use a stick blender to blend un­til al­most smooth. Sea­son well. 3 Driz­zle steak with re­main­ing oil. Sea­son. Cook, turn­ing, for 5 min­utes for medium or un­til cooked to your lik­ing. Rest for 3 min­utes. Slice steak. 4 Di­vide mash among plates. Top with steak. Sprin­kle with re­served cau­li­flower flo­rets. Serve with greens and a driz­zle of ex­tra oil and lemon wedges, if us­ing. PER SERVE 40g pro­tein 19g fat (4g sat­u­rated fat) 13g carb 12g di­etary fi­bre 412 cals (1723kj)

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