I made this recipe as a second course to follow the Flank Steak Cauliflower Pizza. I knew I wanted to make a cauliflower puree (because, yum!) I added some crispy cauliflower pieces too. The chunky mango salsa was very different than the smooth pizza sauce. I had leftover cauliflower pizza dough so I decided to make an additional garnish – a cauliflower-parmesan crisp. It worked really well and I should have made the pizza dough this way in the first place.
Everyone liked this dish better. They all loved the cauliflower. The boy didn’t want anything to do with the mango-ginger salsa but he ate some anyway.
The husband really enjoyed the dish. He turned on his best Food Network Food Critic voice and praised “the sweetness of the salsa, the crispiness of the parmesan chip, the smooth cauliflower puree” … he thought the combination of textures was really fun and different and thought his mom would really like that too. So, I’ll probably end up making something like this for her when we see her next month.
Marinated Flank Steak with Cauliflower Puree and Mango-Ginger Salsa
- 1 head cauliflower (putting aside some florets)
- 8 oz heavy cream
- 1/2 cup milk
- 2 T butter
- salt to taste
- 1/4 cup snipped chives
- 1/4 cup flour
- 1/4 cup parmesan cheese
- 1 mango, chopped into small pieces
- handful of cilantro
- 1 lime, juiced
- 2 T ginger, grated
- 1/4 cup orange juice
- salt to taste
For the steak/marinade:
For the cauliflower puree:
For the cauliflower florets:
Break apart saved florets and cover with olive oil and sprinkle with salt. Bake in oven at 450 until slightly caramelized and browned.
For the parmesan crisp:
Roll out thin. Bake for 30 minutes. Cut into small wedges.
For the mango-ginger salsa:
Put all ingredients together in a bowl. Use an immersion blender for a few seconds to combine the ingredients, keeping some texture.
To put it all together:
Spread some cauliflower puree on the plate. Put some thin slices of steak on the puree. Top with some mango-ginger salsa. Sprinkle with some florets, and garnish with the parmesan crisp.