Pan-Seared Double Striploin Steaks with Creamy Cauliflower

Steakhouse Special

and Garlic Sugar Snap Peas

8 min

Difficulty: 1/3

French

Creamy white cheddar and truffle salt take cauliflower to new heights in this dish. Served with crispy peas and tender steak, this is the perfect dinner for your Valentine! Ingredients: Striploin steak • Cauliflower • Sugar snap peas • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Ingredients

Striploin Steak

740 g

Cauliflower

285 g

Truffle Sea Salt

2 g

Cream

56 mL

Sugar Snap Peas

113 g

Garlic Spread

2 tbsp

White Cheddar Cheese, shredded

0.5 cup

Dijon Mustard

0.5 tbsp

Montreal Spice Blend

10 g

Cream Sauce Spice Blend

10 g

Crispy Shallots

14 g

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Cut cauliflower into bite-sized pieces.
Trim sugar snap peas.
Pat steaks dry with paper towels, then sprinkle with 1/2 tbsp (1 tbsp) Montreal Spice Blend.

Meanwhile, heat a large non-stick pan over medium-high. When hot, add half the garlic spread. Swirl the pan to melt.
Add sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
Season with salt and pepper, then transfer to a plate. Cover to keep warm.

Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then steaks. Cook 1-2 per side, until browned.
Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe the pan clean.

Add cauliflower and 1/4 cup (1/2 cup) water to the same pan, over medium-high. Cook for 4-5 min, stirring occasionally, until cauliflower is tender-crisp.
Add remaining garlic spread. Swirl the pan to melt. Sprinkle Cream Sauce Spice Blend over top. Cook 1 min, stirring often, until cauliflower is coated.

Add cream, Dijon and 2 tbsp (4 tbsp) water to the pan with cauliflower. Cook 2-3 min, stirring often, until slightly thickened.
Sprinkle cheese over top. Cover, then remove the pan from heat, until cheese melts, 2-3 min. Stir to combine.