Quick-Fry Steak, Cauliflower Puree and Roasted Mushrooms

photo 3 (11)

So I was browsing the internet for recipes, (as I do) and I came across a kosher blog. Maybe this would be cool? But then I remembered why I initially decided to start my own blog; because Kosher blogs generally either too Jewish, not full of delicious enough recipes, or weird. Guess which one this was?



I have never been so horrified by a recipe in my life. And it was so casually written there, like it was as standard as “crack your eggs into a bowl and whisk”. This particular steak recipe will have no similar surprises…you’ll be able to purchase your cow pre-slaughtered and butchered and it will turn out just fine. Notes;

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Steam your cauliflower until it is practically falling apart, however long that takes. When you test it with a fork it should break easily.

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Instinctively you might think, WHOA what a great April Fool’s joke! I could tell people they’re eating mashed potatoes and then be like “JUST KIDDING ITS CAULIFLOWER! PSYCH! JOKES ON YOU!” This is why I don’t pull pranks.

I’m also always nervous using quick fry steaks. Understandably they are super easy to overcook because they’re so thin. The original recipe I was using had a different cut of meat, so I had to guesstimate about 1 minute per side for medium rare. Despite the lighting in my kitchen (which I have learned is not ideal for taking beautiful pictures of food), it worked perfectly.

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2 quick fry steaks
Kosher salt and black pepper
1/4 cup red wine vinegar
1 tsp dried mustard
1 clove garlic finely chopped
1 tsp rosemary
1 small head cauliflower (about 1 1/2 pounds)
1/2 cup olive oil


1. Season steaks with salt and pepper, garlic, mustard, rosemary red wine vinegar, and 1/4 cup of the olive oil, and marinate for one hour, or until the meat has reached room temperature.
2. Core and cut your cauliflower into florets.
3. Meanwhile in a large saucepan fit with a steamer basket boil 1 inch of water
4. Place the cauliflower in the basket, cover, and steam until very tender, 10-15 minutes. Drain.
5. Heat 1 tablespoon olive oil in a large pan over medium-high heat.
6. Transfer the drained cauliflower to a food processor with the remaining 3 tablespoons olive oil and ¼ teaspoon each salt and pepper. Puree until smooth.
7. Cook the steaks in the preheated pan 1 minute per side for medium-rare. (Adjust this time as needed for your preferred doneness of course).




1 pound mixed fresh mushrooms
2 garlic cloves, chopped
1/4 cup olive oil
Salt & Pepper
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 cup chopped fresh parsley
1 tbsp Balsamic Vinegar


1. Preheat the oven to 350 degrees.
2. Clean the mushrooms with a damp cloth. Trim the stems and slice in each in half.
3. In an ovenproof dish large enough to fit all the mushrooms in a single layer, mix the olive oil with the garlic, rosemary, sage, and parsley.
4. Add the mushrooms and coat well in the oil mixture.
5. Bake for about 30 to 40 minutes, or until cooked through.
6. Remove from the heat, and drizzle with the balsamic vinegar.



Steak/Cauliflower 1
Mushrooms 1-5
Steak/Cauliflower 2-7
Mushrooms 6

Super easy right?


One thought on “Quick-Fry Steak, Cauliflower Puree and Roasted Mushrooms

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