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Seared Steaks With Bagna Càuda, Cauliflower and Radishes

Yields2 Servings

 45 sprigs organic fresh flat-leaf parsley
 2 top sirloin steaks (about 5 ounces each)
 Bagna càuda (Mix in cup: quarter-cup extra virgin olive oil; 1 tablespoon anchovy paste;
 2 cloves garlic; pinch of kosher salt; pinch of fresh black pepper)
 3 organic scallions
 ¼ lb organic grape or cherry tomatoes
 34 organic radishes (about quarter-pound total)
 ½ head organic cauliflower
1

Wash produce before use.

2

Step 1: Prep and cook the steaks and bagna càuda.

Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

Pat the steaks dry with a paper towel; season generously with salt and pepper.

For top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently until well browned but still rare, 5 to 6 minutes for top sirloins and 7 to 10 minutes for filet mignons. Add the bagna càuda, half the parsley and 1 tablespoon ghee or butter, if using, and cook, spooning the sauce over the steaks until fragrant and warmed through and the steaks are medium-rare, 1 to 2 minutes. Remove from the heat.

Transfer the steaks to a cutting board to rest for 5 minutes, then cut into half-inch-thick slices. Season the bagna càuda to taste with salt and pepper; set aside in the pan for serving.

While the steaks cook and rest, start preparing the vegetables.

3

Step 2: Prep and cook the vegetables.

• Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
• Cut the tomatoes in half.
• Cut the radishes lengthwise into quarters.
• Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions, tomatoes and radishes. Cut with sides down, season with salt and pepper, and cook without stirring until starting to brown, 2 to 3 minutes. Stir in the cauliflower and cook until starting to brown, 1 to 2 minutes. Add 2 tablespoons (quarter-cup) water, cover and cook, stirring occasionally, until the cauliflower starts to soften, the tomatoes have broken down slightly, and the scallions and radishes are just tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

4

Serve!

Transfer the steaks and vegetables to individual plates and spoon the bagna càuda over the steaks. Garnish with the remaining parsley and serve.

Nutrition Facts

Servings 0