Pepper and Onion Rolled Steak with Blue Cheese Butter
A beautiful looking dish that’s surprisingly easy to put together! A new take on the classic steak and potatoes that adds great flavor from the inside and out!
A cut above. As someone who has dabbled with vegetarian and vegan, speaking to the intricacies of meat cuts is just beyond my knowledge base. I can typically fake it just enough for the general audience, but if you have versed meat lovers in your audience, this could be a great chance for some collaborative cooking! Two things I would suggest: 1) since the peppers and onions are already tender, they are the support to flavor the meat, but don’t need much additional cooking, so keeping the meat quite thin will provide the most uniform textures, and 2) with other methods of cooking steak, the tenderness or fat content can be overcome with searing preparation or trimming as you eat. With this being rolled and eating the entire steak, keep in mind how marbled and tender the cut of meat you choose is.
Mash it up baby! I love a good cauliflower puree, and I’ve actually served this before without it being noticed that it was not potatoes. This is a great alternative to lighten up a ‘heavy’ meal, or keto option. When steaming the cauliflower, it does absorb moisture, so it is an easy mistake to make this a bit too runny. While the recipe has quantities listed, I would suggest straining the cauliflower and adding back to the still warm pot and allowing a few minutes to sit. When you hear that it likely is needing liquid, then slowly add a bit of butter and cream, but not the full amount. As you start using the blender, gradually add bit by bit, gauging the consistency as you go. It’s much easier to add then to backtrack from a watery state. If you are looking to jazz this up a bit, it’s also great with a bit of parmesan cheese and shake of Italian seasoning!
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Pepper and Onion Rolled Stead with Blue Cheese Butter
Equipment
- Kitchen knife
- Baking sheet
- Small mixing bowl
- Stock Pot
- Toothpicks
- Immersion blender
Ingredients
- 3-4 flat Steak Slices Can use a variety of cuts, pounded flat or cut flat. Size dictates servings for this recipe.
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1 medium Green Bell Pepper
- 1 medium Onion
- 2 tbsp Olive Oil
- 1/2 head Cauliflower
- 1/4 cup Heavy Whipping Cream
- 2 cloves Garlic
- 3 tbsp Butter
- 2-3 tbsp Blue Cheese Crumbles More or less dependent on taste
- 10-12 spears Fresh Asparagus
- Salt and Pepper to taste
Instructions
- Turn oven on to 400. Drizzle each of the peppers and the onion with some olive oil and a pinch of salt. Set directly on the rack and cook until they start to get a slight char. You may prefer to switch to the broiler for the last few minutes as they get tender. Variation-if you have a gas grill, this can also be done directly on the stovetop over the flame.
- Remove and allow to cool. Slice in julienne strips and set aside. Taking each piece of steak, salt and pepper each side and lay pieces of pepper and onions along the steak. Carefully roll up and secure with a toothpick.
- Turning the oven back to 350, set the steak rolls on the sheet pan and cook until meat is done to your preference.
- When the steak is almost done, remove and add asparagus spears to the sheet pan, drizzle with a little olive oil and salt, tossing lightly.
- While the steak is cooking, in a stockpot, bring about 2 inches of water to a boil and add roughly chopped cauliflower, placing a lid on and allowing to steam until tender.
- Drain and return to stove with heat on low, adding cream, a tbsp of butter, salt and pepper, and minced garlic. Using immersion blender, puree until smooth. Adjust cream or butter for desired consistency. Return lid to keep warm.
- In a small mixing bowl, place the rest of the butter and blue cheese and mash with a fork.
- Plate with a spread of the cauliflower mash, layering asparagus, steak and a dollop of blue cheese butter. Enjoy!
