Ingredients
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1 (1 lb) flank steak
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3 tbsp olive oil, divided
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1 1/2 tsp garlic powder, divided
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1 head cauliflower
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1/4 cup light sour cream
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1 (8 oz) pkg sliced baby bella mushrooms
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1 small shallot, finely chopped
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1 tbsp all-purpose flour
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1 cup low-sodium beef broth
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2 sprigs fresh rosemary
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2 tsp Worcestershire sauce
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Chopped chives, to garnish
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1/2 French baguette, to serve
Steps
1
Bring a large pot of water to a boil. Place the steak in a large baking dish. Rub 1 tbsp oil all over steak and season with 1 tsp garlic powder, salt, and pepper. Cover and refrigerate while making the cauliflower mash.
2
Core and cut the cauliflower into florets. Add florets to boiling water and cook 8–10 min., until tender. Drain, reserving ½ cup cooking liquid, and transfer cauliflower to a food processor. Add the sour cream, 1 tbsp oil, and remaining ½ tsp garlic powder and season with salt and pepper. Pulse until smooth, adding a splash of reserved cooking liquid if necessary to achieve desired consistency. Transfer mash to a bowl and cover to keep warm.
3
Heat a 12-inch skillet on medium-high. Remove steak from baking dish and transfer to skillet. Cook 3–6 min. per side, until desired doneness (145°F for medium). Transfer steak to cutting board and let rest while making the mushroom sauce.
4
Heat remaining 1 tbsp oil in same skillet on medium. Add the mushrooms and shallot and season with salt and pepper. Cook 6–8 min., until browned and tender, stirring occasionally. Stir in the flour and cook 1 min., stirring constantly. Add the broth and rosemary sprigs, scraping up any browned bits on bottom of pan. Stir in the Worcestershire sauce and season with salt and pepper. Bring to a simmer and simmer 2–3 min., until thickened slightly. Discard rosemary sprigs.
5
Thinly slice steak against the grain. Reheat cauliflower mash in the microwave, if desired. Divide steak among plates and top with mushroom sauce. Serve with cauliflower mash garnished with chives. Serve baguette on the side.
