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Seared Steak

Seared Steak with Red Wine Reduction, Cipollini Onions, and Parmesan-Mashed Cauliflower

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Recipe Details

Story

Sometimes, you just need to treat yourself—and we firmly believe that the best way to do that is through food. Chef Taylor’s got you covered with this decadent dinner, roasting cipollini onions in a sweet and savory sauce of red wine, balsamic vinegar, honey, and garlic. In the oven, the onions become tender and caramelized, while the sauce thickens—perfect for drizzling over simple seared steaks. Rather than the traditional mashed potatoes, cauliflower is blended with cream and salty Parmesan for an addicting side you’ll want to make again and again.

Tags

  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 560
  • Protein 36g
  • Total Carb 31g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    10 ounces
    cauliflower florets
  • cipollini onions
    6 ounces
    cipollini onions
  • garlic
    2 cloves
    garlic
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • red wine
    1/2 cup
    red wine
  • honey
    1 packet
    honey
  • steaks
    2
    steaks
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • heavy cream
    8 ounces
    heavy cream
  • unsalted butter
    3 packets
    unsalted butter
  • thyme
    1/8 ounce
    thyme
  • parsley
    1/8 ounce
    parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan
  • 10" medium pan
  • blender or food processor (optional)
  • aluminum foil
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut cauliflower to 1–inch wide florets, if needed. Roughly chop parsley and thyme leaves, discarding stems. Peel cipollini onions. Using the flat side of a knife, gently crush garlic cloves.

  2. Roast cauliflower and onions

    Roast cauliflower and onions

    On a baking sheet, toss cauliflower with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. In a medium ovenproof pan, stir together balsamic vinegar, red wine, honey, onions, crushed garlic cloves, and half of herbs to combine. Transfer baking sheet and pan to oven and roast together until cauliflower is golden and red wine reduction is syrupy, 20 minutes.

  3. Sear steaks

    Sear steaks

    While cauliflower roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a cutting board and set aside to rest for about 5 minutes.

  4. Mash cauliflower

    Mash cauliflower

    Once roasted, transfer cauliflower to a blender or food processor, along with Parmesan, 2 tablespoons cream, 1 packet butter, ¼ teaspoon salt, and pepper. Pulse until creamy, about 30 seconds, then transfer to a large bowl and cover with foil to keep warm. Alternatively, combine ingredients in a large bowl. Using a fork or potato masher, mash until smooth. Taste and add salt and pepper.

  5. Finish red wine reduction

    Finish red wine reduction

    Once red wine reduction is syrupy, carefully remove from oven. Remove and discard crushed garlic cloves from pan, then, using a slotted spoon, transfer roasted cipollini onions to a bowl, leaving red wine reduction behind in pan. Add remaining butter to pan with red wine reduction, off heat, and whisk until smooth and fully incorporated, 1 minute. Taste and add salt and pepper as desired.

  6. Plate seared steak

    Plate seared steak

    Once steaks have rested, find the direction of the grain (muscle fibers) and cut across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Divide Parmesan-mashed cauliflower between serving plates. Top with steak, then cipollini onions. Drizzle over red wine reduction and garnish with remaining herbs. Enjoy!

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