Our Blog : RX Scaled

20 May 2016

To Steak? Or maybe not!…

So what do you prepare for dinner when you really want steak but…?  As some of us are looking for alternatives to meat, this can be a real challenge. Not to mention the idea of making something that actually taste delicious and is worth the time it takes to make.

This was my dilemma the other night.  After searching through the nearly meat barren shelves of the fridge, I thought we might give this idea a try. And I thought it would be fun to add a bit of an Italian flair to the few things we had in the hanging around. Here’s what you need;

1 head of cauliflower, sliced into ½ inch slices, keep core intact

2 tablespoons of capers, course chopped, more is good if you like them

½ bunch Italian parsley, chopped

½ cup diced red onion

1 cup cubed tomatoes, (I quartered cherry tomatoes)

Sparrow Lane Basil Garlic Olive oil

Sparrow Lane Chili Lime Vinegar

2 Tbls Coconut Oil

Sea salt and fresh ground pepper to taste

Chili flakes or cayenne pepper (optional)

In a glass Pyrex or tray lay out the slices of cauliflower, drizzle with olive oil and vinegar add fresh ground pepper on both sides, let marinate while preparing salsa. I let the cauliflower marinate for about two hours while we were out on our evening ride.marinating clflwr

Combine all ingredients, except the cauliflower, in a mixing bowl, giving a few gentle stirs to mix. Drizzle about 1/8 of a cup of oil and a ¼ cup of vinegar, 1 teaspoon of chili flakes, if you like a little heat. Remember, heat is good for the metabolism so if you can handle it, add it!  Gently stir through again.  Have a taste and adjust flavor to your liking.  Remember if you add salt, the tomatoes will start to break down, so if you are making a larger batch with plans for leftovers, it’s best to salt to taste on your plate. The vinegar breaks down and brings the flavors together very well on its own. You may find salt isn’t even necessary, which is the idea when eating healthy. Set salsa aside, there is no need to refrigerate, yet.making salsa

Preheat a large skillet on the stovetop, grill pan is awesome if you have one.  Add 2 Tablespoon of oil, (I use coconut oil because I think it browns nicely and adds a better flavor, but butter or oil works too). It will begin to pop and spatter so carefully lay in steaks.  Move around the pan so nothing begins to not burn. When you get a nice brown on one side, carefully turn them, they will be getting tender so a spatula works best to hold them together. Once both sides are browned and you can easily pierce the core with a fork they are done.

Place a steak on the plate, spoon salsa on top. Make sure you get a little of the juice. Add a salad if you like and bon appetit’.   We put our steaks on a bed of spinach and arugula. Super simple and really healthy. Any left overs make for a great salad tomorrow. Wow, imagine that, you just made dinner and lunch.  Make sure you refrigerate any leftover salsa and cauliflower.

plated clfwr steak

I hope you enjoy this as much as we do. Remember to have fun creating while you cook and always; Eat to your Health! Be your Wellness! Live Accelerated!

Chef Jesse