Steak with Potato-Cauliflower Mash

By Dianne Godfrey.
 Date: Dec. 10th, 2019 - 1:00 PM

Ingredients

1 (8 ounce) can tomato sauce with roasted garlic
3 tablespoons cider vinegar
1 tablespoon honey
1½ teaspoons chili powder
½ teaspoon onion powder
⅛ teaspoon ground black pepper
1 (1 pound) boneless beef top sirloin steak, cut 1 inch thick
2 cups cubed, peeled russet potatoes
1 clove garlic, minced
2 cups cauliflower florets
1 tablespoon olive oil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 to 4 tablespoons fat-free milk
2 tablespoons snipped fresh chives
Snipped fresh chives (optional)

Preparation

  1. Preheat broiler. In a small saucepan combine tomato sauce, vinegar, honey, chili powder, onion powder and ⅛ teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Set aside.
  2. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 17 minutes or until desired doneness (145°F for medium rare; 160°F for medium), turning once halfway through broiling time and brushing with tomato sauce mixture on both sides just before the last 3 minutes of broiling time.
  3. Meanwhile, in a large saucepan combine potatoes and garlic. Add enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cauliflower; return to boiling. Reduce heat. Simmer, covered, about 10 minutes more or until vegetables are very tender. Drain in a colander set in sink. Shake to drain well.
  4. In a large bowl combine potato-cauliflower mixture, oil, salt and ⅛ teaspoon pepper. Beat with an electric mixer on low speed until combined. Gradually beat in just enough milk to make potato-cauliflower mixture light and fluffy. Stir in the 2 tablespoons chives.
  5. Bring any remaining tomato sauce mixture to boiling; serve with steak and potato-cauliflower mixture. If desired, sprinkle with additional chives.

Steak with Potato-Cauliflower Mash