Seared Steak with Olive Tapenade

A healthier version of steak & mashed potatoes! Perfectly seared steak with a juicy, tender center. A simple yet elegant dish that’s sure to satisfy meat lovers at any dinner table.

Serves 4

Ingredients:

1 head cauliflower (1 ½ – 2 lbs. cauliflower, stem and tough stalks trimmed, florets roughly chopped)
3 Tbsp. gluten-free chicken broth, or for a creamier texture, use full-fat canned coconut milk
3 Tbsp. clarified butter (ghee)
1 tsp sea salt
1/4 tsp freshly ground pepper (use white pepper if you prefer not to see black specks)
2 strip steaks (1 inch thick; 1 1/2 pounds total)
Avocado oil for searing steak
1/2 tsp each sea salt and black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup pitted green olives, chopped
1/2 Tbsp. shallot, finely chopped
1 Tbsp. vinegar (balsamic, red wine, or apple cider)
2 Tbsp. olive oil
1/4 tsp each sea salt and pepper
1 bunch green asparagus
1 Tbsp. ghee plus sea salt and pepper to taste

Preparation:

Fill a large pot with 1 inch of water and insert a steamer basket.
Bring the water to a boil.
Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes.
Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat.
Season the steaks with sea salt and freshly ground black pepper.
Cook 4 to 5 minutes per side for medium-rare. Let rest before slicing.
While the steaks cook, transfer the basket of cauliflower to a food processor.
Add chicken broth, ghee, sea salt & pepper. Puree until smooth, scraping down sides if needed. Put the processor pusher in to keep the puree warm.
Now add the asparagus to the steamer basket over boiling water, cover, and steam until tender but still crunchy, about 3-4 minutes. Drain water and put into a bowl with ghee, sea salt, and pepper.
In a bowl, combine the parsley, olives, shallot, vinegar, olive oil, sea salt, and pepper.
Serve a spoonful of tapenade on top of the steak, accompanied by sides of cauliflower puree and asparagus.