New York Strip with Cauliflower Faux-tatos
What you’ll Need….
1 New York Strip Steak
1 tblspn butter
1 head of cauliflower
1 cup of coconut cream
1 bunch of basil
5 sprigs of terragon (optional)
1 small bottle of dry white wine
1 tablespoon of cornstarch (optional)
Here’s How to do It…
The most time consuming part of this recipe is the cauliflower faux-tatos so we need to start there. The way to make this the easiest process possible is by first getting a good sized pot on high heat and bring that business up to a boil. While that is heating up break out your cauliflower and cut off the green part from the stem. You should be able to see the center of the cauliflower and where all the “flowers” grow out from. You want to cut in a circle through all the stems from the bottom and once you get the center out the whole head should easily fall apart.
Put about 2 tablespoons of salt in to the water and slowly put in the pieces of cauliflower so you don’t make the hot water splash on ya. You want to cook them until you can very easily stick a fork in to a piece and pull it out of the water. Now retrieve the cauliflower pieces from the pot with a slotted spoon and put in to a blender or food processor with the coconut cream and half of lemon zest.
Now that the faux-tatos are ready you can keep them in a small sauce pan on turn on the heat to low when you take the steak out of the pan to warm them up.
For the New York steak you want to get a pan with medium-high heat going with either olive oil or an olive oil/vegetable oil blend. When the oil starts to smoke then lay the steak in gently away from yourself. For the steak in the picture it should be 5-8 minutes on each side to get a good medium rare but if you’re inexperienced in cooking New York’s use a thermometer because they cook differently than other cuts. Always take a steak off the heat five degrees before you hit the desired temperature so that it rests up to that perfects temp.
Rare – 135F to 145F
Medium Rare – 145F
Medium – 155F
Medium Well – 165F
Well Done – 170F to 175F
Once you have a nice brown on both sides and five degrees below your desired temp then remove from heat and carefully “deglaze” the pan with the white wine. After letting it reduce a bit you can either add in some butter for a nice butter sauce with tarragon or some cornstarch to thicken it up to the desired consistency.