World · Keto
Beef Steak with Cauli Mash, Broccoli & Gravy
Steakhouse plate at home — a thick pan-seared sirloin (or ribeye) with creamy cauliflower mash, tender-crisp broccoli, and a quick pan-jus gravy thickened with xanthan instead of flour.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
6g Net carbs
42g Protein
38g Fat
560 Calories
Per serving
Ingredients
- 2 (about 200g / 7 oz each) Beef sirloin or ribeye steak
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 Garlic cloves, smashed
- 2 Fresh thyme sprigs
- 1/3 cup (80ml) Low-sodium beef stock
- 1/4 tsp Xanthan gum (gravy thickener)
- 300g (about 3 cups) Cauliflower florets
- 1 tbsp Butter (for mash)
- 30ml Heavy cream (for mash)
- 150g Broccoli florets
- to taste Fine sea salt and black pepper
Method
- Take the steaks out 30 minutes before cooking. Pat dry and season generously with salt and pepper.
- Steam the cauliflower 8-10 minutes until very soft. Drain well; blend with 1 tbsp butter, cream, salt, and pepper until silky.
- Steam the broccoli 3-4 minutes until tender-crisp.
- Heat olive oil and 1 tbsp butter in a heavy skillet over high heat. Sear the steaks 3-4 minutes per side for medium-rare (internal 130°F / 55°C). In the last minute, add garlic and thyme; baste the steaks with the herb butter.
- Transfer the steaks to a board and rest 5 minutes, tented loosely with foil.
- Pour the beef stock into the skillet and scrape up the fond. Whisk in xanthan to thicken into a glossy gravy. Add the remaining butter for shine.
- Plate each steak alongside the cauli mash and broccoli. Spoon the gravy over the top.
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