The Recipes

London Broil with Cauliflower Mash

It's Tuesday, and I've got a case of the Tuesday blues.  You know those weeks when Tuesday feels like it should be Friday and you can't see the light at the end of the tunnel?  And even a nice weekend won't be enough of a reprieve?  It's been that kind of day. 

What do I do when I feel this way?  Return to my roots.  An over-cooked steak with A-1 poured all over the plate is a usual Midwestern anecdote.  I think I classed it up just a wee bit. 

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London Broil with Cauliflower Mash


- 1 T. red wine vinegar

- ¼ c. ginger beer

- 1 T. Worstershire sauce

- 1 tsp. brown or Dijon mustard

- 1 T. soy sauce

- 1 tsp. cayenne pepper

- 1 tsp. granulated garlic

- 1 tsp. paprika

- 6-oz. piece of London broil

- 1 ½ c. cauliflower florets

- 1 garlic clove

- ½ c. chicken or vegetable stock

- Olive oil

- Salt

- Pepper

Combine the first eight ingredients in a small container.  Season with salt and pepper.  Add the steak and marinade overnight.

Combine the cauliflower, garlic and stock in a small pot.  Season with salt and pepper and simmer for 15-20 minutes or until the cauliflower is very fork tender.  Transfer the mixture to a blender and puree.

When the cauliflower is almost done, heat 1 T. of olive oil in a cast iron skillet or other heavy-bottomed pan.  Remove the steak from the marinade and make sure it is room temperature.  Season it with salt and pepper and cook the steak for 4-5 minutes per side in the pan.  Let it rest for at least 5 minutes before slicing it.

Plate the cauliflower puree and steak together.  If you like, serve with steak sauce, either your favorite brand or the one found here.