
Steak with salsa verde and crunchy cauliflower
https://www.coop.co.uk/recipes/steak-with-salsa-verde-and-crunchy-cauliflower
This impressive platter pairs British steak with roasted cauliflower and a herby, zesty dressing that's inspired by salsa verde
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 15g
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Ingredients
- 1 Co-op British cauliflower, cut into florets, the stalk cut into batons and any small soft leaves reserved
- 3 tbsp Co-op olive oil
- 50g raisins
- 25g pack flat leaf parsley, leaves only
- ½ x 25g pack mint, leaves only (or 1 tsp dried)
- 3 garlic cloves, roughly chopped
- Juice of 2 lemons
- 1 tsp ground cumin
- ½ 1 tsp chilli flakes
- 1 Co-op Irresistible Hereford beef rump steak (about 225g)
- 115g bag Co-op baby leaf salad
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Toss all the cauliflower, including the leaves, with 1 tbsp of the olive oil and roast for 25 mins
- Add the raisins and cook for another 5 mins
- In a small blender, whizz together the flat leaf parsley, mint, garlic, lemon juice, 1 tbsp more of the olive oil and 2 tbsp water
- Add the cumin, along with chilli flakes to taste, then season and whizz briefly to mix together
- Rub the steak with the remaining oil and griddle for 3 mins each side for medium-rare, or according to your preference
- Rest the meat for a few minutes, then slice
- Spread the salad over a platter, top with the cauliflower and raisins, then arrange the steak on top
- Drizzle with the dressing to finish