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Seared Steak topped with Green Olive Tapenade served with Cauliflower Puree and Asparagus

 A healthier version of steak & mashed potatoes!

Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, *Nuts and Nightshades.
All EFVD/GFVD lifestyle programs friendly! Even Candida Diet!

Serves: 4


  • 1 head cauliflower (1 ½ – 2 lbs. cauliflower, stem and tough stalks trimmed, florets roughly chopped
  • 3 Tbsp. GF chicken broth or full fat canned coconut milk for a creamier texture
  • 3 Tbsp. clarified butter (ghee)
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper (use white pepper if you prefer not to see black specks)
  • 2 strip steaks (1 inch thick; 1 1/2 pounds total)
  • Grapeseed oil or Avocado oil for searing steak
  • 1/2 tsp each sea salt and black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup pitted green olives, chopped
  • 1/2 Tbsp. shallot, finely chopped
  • 1 Tbsp. vinegar (balsamic, red wine or apple cider)
  • 2 Tbsps. olive oil
  • 1/4 tsp each sea salt and pepper
  • 1 bunch green asparagus
  • 1 Tbsp. ghee plus sea salt and pepper to taste



  1. Fill a large pot with 1 inch of water and fit it with a steamer basket.
  2. Bring the water to a boil.
  3. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes.
  4. Meanwhile, heat 1 tbsp. oil in a large skillet over medium-high heat.
  5. Season the steaks with sea salt and pepper.
  6. Cook 4 to 5 minutes per side for medium-rare. Let rest before slicing.
  7. While the steaks cook, transfer the basket of cauliflower to a food processor.
  8. Add chicken broth, ghee, sea salt & pepper. Puree until smooth, scraping down sides if needed. Put processor pusher in to keep puree warm.
  9. Now add the asparagus to the steamer basket over boiling water, cover and steam until tender but still crunchy, about 3-4 minutes. Drain water and put into a bowl with ghee, sea salt and pepper.
  10. In a bowl, combine the parsley, olives, shallot, vinegar, olive oil, sea salt and pepper.
  11. Serve a spoonful of tapenade on top of steak and add sides of cauliflower puree and asparagus.