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.
The quantities provided above are averages only.
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.
