Steak with roast cauliflower, gremolata and potatoes
Pink-fried sirloin steak with oven-roast cauliflower topped with gremolata – chopped parsley, lemon zest and garlic in a little olive oil – boiled potatoes and rocket. The cauliflower is often roasted in butter and the steak served with béarnaise; gremolata makes it fresher and lighter.
- 40 minTime
- 28 minHands-on
- 4Portions
- ≈ 68 krper portion
- 440kcal per portion
Ingredients for 4 portions
- to tasteSalt
- to tasteBlack pepper
- 500 gSirloin steak, 4 steaks
- 2 tspRapeseed oil, for frying
- 1Parsley, pot of flat-leaf parsley
- 1Lemon, zest and juice
- 1 cloveGarlic
- 1 tbspOlive oil, for the gremolata
On the side
- 1Cauliflower
- 1 tbspOlive oil, for the cauliflower
- 700 gPotato, small, waxy
- 70 gRocket
Method
- Heat the oven to 225 °C. Cut the cauliflower into wedges or large florets and lay them on a lined baking tray. Drizzle with the olive oil and season with salt and pepper.
- Roast the cauliflower in the middle of the oven for about 25 minutes, until tender and golden at the edges.
- Rinse the potatoes, put them in a saucepan, cover with water and add salt.
- Boil the potatoes until tender, about 20 minutes.
- Gremolata: finely chop the parsley and garlic and zest the lemon. Mix with the olive oil and a pinch of salt.
- Season the steaks with salt and pepper. Heat the rapeseed oil in a frying pan and fry the meat over a high heat for 2–3 minutes a side, so it stays pink inside. Let it rest for a few minutes on a board.
- Drain the potatoes. Spoon the gremolata over the cauliflower, squeeze the lemon juice over the rocket and serve with the sliced steak and the potatoes.
The cost is estimated from Swedish grocery prices.
