Skillet Sirloin Steak with Cauliflower-Asparagus Mash

Pan-seared lean top sirloin steak served with tender roasted asparagus spears and a rustic garlic-infused cauliflower mash.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $10.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb
• Low-Sodium
• Low-Sugar
• Paleo

Tags

• sauté
• quick
• comfort food
• healthy
• classic

Ingredients

• 6 ounce beef top sirloin steak (trimmed of visible fat)
• 2 cup cauliflower florets (chopped)
• 1 cup asparagus (trimmed and cut into 2-inch pieces)
• 1 tablespoon ground flaxseed
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 0.25 teaspoon dried thyme
• 0.125 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Place chopped cauliflower florets in a steamer basket over boiling water and steam for 8 to 10 minutes until completely fork-tender. Drain well.
2. Mash the steamed cauliflower with 1/2 tablespoon olive oil, minced garlic, ground flaxseed, and half of the salt and black pepper until smooth and creamy.
3. Season the sirloin steak on both sides with dried thyme, the remaining salt, and black pepper.
4. Heat the remaining 1/2 tablespoon olive oil in a heavy skillet over medium-high heat. Add the steak and sear for 3 to 4 minutes per side until deeply browned and medium-rare (internal temperature reaches 145°F). Transfer to a cutting board to rest for 5 minutes.
5. Add the trimmed asparagus pieces to the hot skillet and sauté for 3 to 4 minutes until tender-crisp and bright green.
6. Slice the sirloin against the grain and serve alongside the garlic cauliflower mash and sautéed asparagus.

Nutrition (per serving)

• Calories: 606
• Protein: 40.5 g
• Carbohydrates: 17.3 g
• Fat: 42 g
• Fiber: 7.1 g
• Sodium: 445 mg
• Saturated Fat: 11.7 g
• Sugar: 7.7 g
• Cholesterol: 134 mg