Seared Steak with Crispy Leeks, Potatoes and Cauliflower with Harissa Aioli

Tender seared steak served with crisp roasted cauliflower and potatoes drizzled with a homemade harissa aioli.

Difficulty: Medium

Time: 35-40 min

This dish is Gluten-Free

Calories: 442 Fat: 14g Carbs: 45g Protein: 41g

ABOUT THE DISH

This is a deceptivly simple dish full of savory flavors. The fun comes with making your own aioli! Similar to mayonnaise, it’s a simple emulsion of egg, Dijon mustard, lemon juice and oil, this time flavored with harissa paste. It’s a technique you can use over and over again.

Ingredients

Leeks

Harrisa paste

Russet potato

Dijon mustard

Garlic

Lemon

Cauliflower

Egg

Top sirloin

Butter

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.

Zest The peel of, or grating of a citrus peel for flavor.

Floret literally a small flower, but usually refers to the individual true flowers clustered within

Foil-lined baking sheet

Medium oven-safe sauté pan

2 small bowls

Medium mixing bowl

Blender or food processor (optional)

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove & discard root end from leek; slice in half lengthwise, then thinly slice into half moons. Rinse well again to remove any sandy soil; pat dry. Zest lemon; cut in half, then juice. Cut cauliflower into small florets. Cut russet potato into small wedges. Separate egg yolk from white into a small bowl; discard egg white or keep for breakfast. Remove sirloin steak from package; rinse and pat dry.

Step 2: ROAST VEGETABLES

Toss potatoes and cauliflower in a medium bowl, with 2 Tbsp. oil and a pinch of salt and pepper. Spread onto a foil-lined baking sheet; roast in oven for 15-20 min until golden in color and lightly caramelized. While the vegetables are roasting start making the aoili (Step #3).

Step 3: MAKE AIOLI

In a medium bowl, add egg yolk, Dijon mustard, garlic, 2 Tbsp. lemon juice and a pinch of salt and pepper. Mix using a whisk until incorporated. Slowly drizzle in ¾ cup oil while whisking vigorously; continue to whisk until the mixture emulsifies and begins to thicken. Add harissa paste; mix until incorporated. If you would prefer, you can add ingredients to a blender or food processor. Turn on, slowly adding oil in a thin stream until emulsified and thickened.

Step 4: CRISP LEEKS

Using your vegetable bowl again, toss leek slices with 1 tsp. oil. Add to the baking sheet with the vegetables for the last 4-5 min to crisp. Keep an eye on them so they don’t burn.

Step 5: SEAR STEAKS

Heat butter in a medium oven-safe sauté pan over medium high heat. Season steaks on each side with a pinch of salt and pepper. Sear on each side for 3-4 min. Place pan in oven and roast for 5 min. USDA recommends cooking beef to an internal temperature of 145ºF.

Step 6: PLATE YOUR DISH

Divide roasted vegetables between two plates. Slice and layer steak next to the vegetables. Drizzle vegetables with harissa aioli. Enjoy!