Ingredients
Scale
- 1.5 lbs Sirloin steak, cut into 1-inch cubes
- 1 large head of cauliflower, cut into small florets
- 4 tablespoons grass-fed butter
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by patting your steak cubes dry with a paper towel. This is the secret to getting a perfect brown crust. Season the steak generously with salt and pepper. While the steak rests, chop your cauliflower into bite-sized florets. Make sure they are uniform in size so they cook evenly. Mince your garlic cloves and set the butter aside at room temperature.
- Heat a large cast-iron skillet over medium-high heat and add one tablespoon of olive oil. Once the pan is smoking slightly, add the steak bites in a single layer. Do not overcrowd the pan; work in batches if necessary. Sear the steak for 2 minutes on each side until a golden-brown crust forms but the center remains tender. Remove the steak from the pan and set it aside on a plate.
- In the same skillet, add the remaining olive oil and the cauliflower florets. Sauté the cauliflower for 5-7 minutes until it becomes tender and slightly charred. Turn the heat down to medium-low. Add the butter, minced garlic, and thyme to the skillet. Once the butter melts and smells fragrant, toss the steak bites back into the pan. Stir everything together for 1-2 minutes to coat in the garlic butter. Sprinkle the Parmesan cheese over the top, garnish with fresh parsley, and serve immediately.
- Cook Time: 30 minutes