Gremolata Skirt Steak

Name: Gremolata Skirt Steak with Cauliflower Mash and Warm Heirloom Tomatoes
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 10 ounce Cauliflower Florets; ¼ ounce Parsley; 2 clove Garlic; 10 ounce Heirloom Grape Tomatoes; 1 unit Lemon; 1 ounce Almonds; 12 ounce Skirt Steak; 4 tablespoon Sour Cream; 8 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Cauliflower Mash and Warm Heirloom Tomatoes

Get Free Ready Made Meals For Life + 50% Off

You can think of gremolata as pesto’s more rustic cousin. It features several of the same ingredients—herbs, almonds, and a good glug of olive oil—but it’s chopped by hand to give it a coarser texture and mixed with a squeeze of lemon for additional tanginess. When drizzled onto skirt steak, it provides a vibrant contrast to the richness of the meat. Plus, it melds seamlessly into the creamy cauliflower mash and heirloom tomatoes that accompany this dish.

Tags:

Gluten-free

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

¼ ounce

Parsley

2 clove

Garlic

10 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

1 ounce

Almonds

(Contains: Tree Nuts)

12 ounce

Skirt Steak

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3682 kJ

Calories880 kcal

Fat59 g

Saturated Fat19 g

Carbohydrate50 g

Sugar11 g

Dietary Fiber13 g

Protein46 g

Cholesterol145 mg

Sodium210 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Peeler

•Strainer

•Large Pan

•Small Bowl

Instructions

PDF

Wash and dry all produce. Peel potatoes, then cut into ¾-inch cubes. Place in a large pot along with cauliflower and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

Meanwhile, finely chop half the parsley; pick leaves from other half and reserve. Mince garlic. Halve tomatoes. Halve lemon. Heat a large pan over medium heat. Add almonds and toast, tossing frequently, until a deep gold, 4-5 minutes. Remove from pan. Finely chop once cool, leaving a few larger pieces.

In a small bowl, mix chopped parsley, almonds, a pinch of garlic, a squeeze of lemon, and 2 TBSP olive oil. Season with salt, pepper, and more lemon juice, to taste. TIP: Mixture should have a pesto-like consistency. Add another drizzle of olive oil, if needed, to loosen.

Heat a drizzle of olive oil in pan used for nuts over medium-high heat. Add tomatoes and remaining garlic. Cook, tossing, until tomatoes soften, 2-3 minutes. Season with salt and pepper. Remove from pan and cover to keep warm.

Heat a drizzle of olive oil in same pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Cook to desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes, then slice against the grain.

Add sour cream, 1 TBSP butter, and ¼ cup water to cauliflower and potatoes in pot. Place over low heat. Mash with a potato masher or fork until smooth. Season with salt and pepper. Divide mash and steak between plates. Top with tomatoes. Spoon gremolata over steak. Garnish with parsley leaves.