Scrumptious Steaks on the Grill or Broiler
Steak on the grill! Nothing beats a good grill out and fall is my favorite time to eat outdoors. When the heat of summer has passed but it's still nice outside. If you don't want to grill, this recipe can easily be made by searing the steaks in a skillet then transferring them to the broiler to “finish” just keep a close eye on them.
This recipe works equally well for breakfast, but I am categorizing it in the dinner section since most of us don't want to make a big mess in the kitchen first thing in the morning. However, let me tell you, I have made this for Sunday morning breakfast which made my hubby very happy!
Sometimes, my children say that the cauliflower mashies tastes like gravy. Probably because I don't measure every time I cook. In the photos for this post I added extra chicken broth so it was more gravy like than usual. If you prefer the cauliflower mashies more like mashed potatoes, use the exact amount of chicken stock called for in the recipe.
The amount of parsley you use can vary as well, if your children don't like to see specks of green stuff in their food, you might leave it out altogether. However, if they don't mind some greens, use the entire bunch. I remove stems and blend only a little bit after adding the parsley because I like to see the greens.
For my family here is the list, which you can easily divide in half for a family of four or in quarters for a couple!
8 Ribeye Steaks (or New York Strip)
Salt and Pepper
2 cups chicken stock
2 heads of cauliflower
1 block of cream cheese
bunch of fresh parsley
salt and pepper to taste
Browned Garlic Butter
7/10 cup of Butter
6 cloves Garlic
1 tsp salt
1 tsp garlic powder
Grill steaks over medium heat.
Heat butter till it begins to foam up and get brown specks.
Add all garlic and salt.
Stir until the garlic browns – then remove it immediately.
Bring stock to a boil in a pot, add cauliflower florets, reduce the heat and cover, stirring occasionally until the cauliflower can be easily pricked with a fork.
Next add the cream cheese and puree. Season with salt and pepper. Stir in the finely chopped parsley last of all.
Place 1/8 of the cauliflower mashie on a plate, add the steak on top of the mashie and then drizzle 1/8 of butter on top of steak.
It's best if the three components of this meal can be prepared simultaneously and served with everything nice and hot!
Pairs well with steamed asparagus or Caesar Salad. Friendly for Keto, Paleo, THM-S, Low Carb.
Steak with Browned Butter Cauliflower Mashies
- 8 Ribeye Steaks
- Salt and Pepper
- 2 cups chicken stock
- 2 heads of cauliflower
- 1 block of cream cheese
- bunch of fresh parsley
- salt and pepper to taste
- Browned Garlic Butter
- 7/10 cup of Butter
- 6 cloves Garlic
- 1 tsp salt
- 1 tsp garlic powder
- Grill steaks over medium heat.
- Heat butter till it begins to foam up and get brown specks.
- Add all garlic and salt.
- Stir until the garlic browns – as soon as garlic browns remove it immediately.
- For the Cauliflower mashies – Bring stock to a boil in a pot add cauliflower florets, reduce the heat and cover, stirring occasionally until the cauliflower can be easily pricked with a fork.
- Next add the cream cheese and puree. Season with salt and pepper. Stir in the finely chopped parsley last of all.
- Place 1/8 of the cauliflower mashie on a plate add the steak on top of the mashie and then drizzle 1/8 of butter on top of steak.
- Garnish with parsley if desired.