Pan-Fried Striploin Steak with Cauliflower & Leek Mash.

  • 4 slices
    bacon
  • 1 medium head
    cauliflower
  • 12 fl oz
    chicken or vegetable broth
  • 4 cloves
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 2
    leeks
  • 1 ½ lb
    striploin (New York strip) steak
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces. Transfer to medium saucepan.
    1 medium head cauliflower
  • 2
    Add broth to the saucepan, cover, and bring to a boil. Reduce to a simmer and cook until cauliflower is tender and easy to mash, about 12 minutes. Drain any excess liquid.
    12 fl oz chicken or vegetable broth
  • 3
    Meanwhile, preheat a skillet over medium-high heat.
  • 4
    Chop the bacon into small pieces. Add to the skillet and cook until crispy, 4-6 minutes. Once cooked, remove bacon bits from skillet with slotted spoon and drain on paper towel, leaving the drippings in the pan.
    4 slices bacon
  • 5
    Trim off the root ends and the dark green top of the leek, leaving only the white and pale green parts. Cut the leek in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice on the diagonal into ¼ inch thick pieces. Slice on the diagonal into ¼ inch thick pieces.
    2 leeks
  • 6
    Once the bacon has been transferred, add the leeks to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
    1 tsp salt
    ½ tsp black pepper
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 8
    Add garlic and cook until fragrant, about 1 minute.
  • 9
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 10
    Once the cauliflower is ready, mash with a fork or potato masher, adding the leeks, butter, and parsley to the saucepan.
    2 tbsp butter, unsalted
  • 11
    Return the skillet to medium-high heat.
  • 12
    While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 14
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 15
    To serve, divide the cauliflower mash and steak between plates. Top the cauliflower with bacon bits. Enjoy!