Grilled Steak with Parsnip Puree & Broccoli

SERVES:  4
PREP TIME: 20 minutes
TOTAL TIME:  60 minutes
CALORIES PER SERVING : 540
CARBS PER SERVING: 17g
FAT PER SERVING: 60g
PROTEIN PER SERVING: 42g

Ingredients

  • 4 NY Strip ( 5oz )
  • 3T Olive Oil
  • 4T Thyme
  • 4T Sea Salt
  • 16oz Parsnips; peeled, cut into equal pieces
  • 4T Kerry Gold Butter
  • 3T Coconut Oil
  • 2T Garlic
  • 3T Onion Powder
  • 2T Coriander
  • 4C Broccoli; chopped
  • 2C Heavy Cream

Instructions

In a flat container, place steaks in and drizzle with olive oil, season with thyme and sea salt. Preferably allow to sit in the fridge overnight for best results. If cooking now, do this step anyways and let it set in the fridge until you’re ready for them.

Fill a medium sized pot about 3/4 of the way full with water, and enough salt for it to resemble sea water. Put on the stove to boil while you peel the parsnips and chop into equal sizes (so they’ll finish cooking at the same time.) Once your water has hit the boiling point and it has enough salt in it to taste like sea water, throw your parsnips in to cook until soft, this may take up to 20 minutes.

This is an excellent time to turn on your grill, so it’s ready soon.

Once the parsnips are soft enough to stick a fork in them easily, drain the pot and mash the parsnips. Add in heavy cream, butter, onion powder, garlic powder and ground coriander. Let simmer for 5-7 minutes until all ingredients are combined. Set parsnip puree aside where it will stay warm while you start your steaks.
Optional: use your blender to create a creamy texture.

Once your grill is heated up, start cooking your steaks to preferred temp. The trick is to cook the steaks mostly on one side and just to finish on the other. Grill marks are just for the commercials, real chefs are more focused on creating that nice seared bark on your steak.

Rare: 135F
Medium Rare: 140F
Medium: 155F
Medium Well: 160F
Well Done: 165F

Once your steaks have reached the desired temp, set them aside on a plate to rest for about 5-7 minutes.

While your steaks are resting, saute your chopped broccoli in a large skillet with coconut oil and sea salt. Feel free to add in additional flavors here like garlic, or red pepper flakes. Saute broccoli until done, drain.

Serve and enjoy.

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