Gremolata Strip Steak
with Cauliflower Mash and Warm Heirloom Tomatoes
You can think of gremolata as pesto’s more rustic cousin. It features several of the same ingredients—herbs, pine nuts, 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 New York strip 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12
Yukon Gold Potatoes
¼
Parsley
1
Garlic
10
Heirloom Grape Tomatoes
1
Lemon
10
Cauliflower Florets
1
Pine Nuts
(Contains Tree Nuts)
10
New York Strip Steak
2
Sour Cream
(Contains Milk)
Not included in your delivery
8
Olive Oil
1
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 remaining stems and reserve. Mince garlic. Halve tomatoes lengthwise. Halve lemon. Heat a large pan over medium heat. Add pine nuts and toast, tossing frequently, until golden and fragrant, 4-5 minutes. Set aside. Once cool, finely chop, leaving a few larger pieces.
In a small bowl, mix chopped parsley, pine nuts, a pinch of garlic, a squeeze of lemon, and 2 TBSP olive oil. Season with salt, pepper, and more lemon, 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 pine 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, 3-6 minutes per side. Remove from pan and let rest 5 minutes, then thinly slice against the grain.
Add sour cream, 2 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. Garnish with parsley leaves.
