Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce Roasted Cauliflower Porcini Hash And Poached Egg And Tuscan Kale Chips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTERHOUSE STEAKS



Porterhouse Steaks image

Make and share this Porterhouse Steaks recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Steak

Time 11m

Yield 4 serving(s)

Number Of Ingredients 4

4 steaks, porterhouse
2 tablespoons salt, kosher
2 teaspoons black pepper, freshly ground
4 tablespoons oil, canola

Steps:

  • Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
  • Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
  • Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.

Nutrition Facts : Calories 122.9, Fat 13.6, SaturatedFat 1.8, Sodium 3488.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1

TUSCAN PORTERHOUSE STEAK WITH RED WINE-PEPPERCORN JUS



Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus image

A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.

Provided by Kay Chun

Categories     Wine     Beef     Valentine's Day     Meat     Steak     Red Wine     Winter     Gourmet

Yield Makes 2 servings

Number Of Ingredients 12

1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
2 teaspoons kosher salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into tablespoon pieces, divided
3 garlic cloves, crushed
2 (4-inch) sprigs fresh rosemary
5 sprigs fresh thyme
1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
1 cup low-sodium chicken broth
Special Equipment
ovenproof 12-inch heavy skillet

Steps:

  • Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
  • Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
  • Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
  • Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
  • While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
  • To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.

PERFECT PORTERHOUSE STEAK



Perfect Porterhouse Steak image

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Provided by chefpaularwine

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 2

Number Of Ingredients 4

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Steps:

  • Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  • Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

PORTERHOUSE STEAK WITH SAUCE ROUILLE



Porterhouse Steak With Sauce Rouille image

DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.

Provided by Dr. Jenny

Categories     Steak

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) porterhouse steaks (about 2 inches thick)
1 garlic clove, minced
1 teaspoon anchovy paste
2 teaspoons olive oil
1/4 teaspoon fresh ground pepper
1 russet potato, peeled and chopped (about 5 oz)
1/2 cup chicken broth
1 small red bell pepper, seeded, chopped
3 garlic cloves
3 jarred hot cherry peppers, drained, stems removed
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon red wine vinegar
1 dash hot pepper sauce
5 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.
  • In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil, and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.
  • When steak is close to be being done standing, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.
  • In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar, and hot pepper sauce. Proces until smooth. With the motor running, slowly add the olive oil, 1 Tb at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.
  • Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
  • Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16-20 minutes total for medium rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.
  • Cut meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table.

Nutrition Facts : Calories 946.1, Fat 72.3, SaturatedFat 23.8, Cholesterol 183.1, Sodium 520.9, Carbohydrate 15.2, Fiber 2.3, Sugar 3.1, Protein 56.7

More about "dry rubbed porterhouse steak with bagna cauda sauce roasted cauliflower porcini hash and poached egg and tuscan kale chips recipes"

DRY RUBBED PORTERHOUSE WITH BARBECUE STEAK SAUCE RECIPE
To prepare the Sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add in the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 min till thickened. Strain, cover, and set aside at room temperature till ready to serve. Rub the steaks with the spices and ...
From cookeatshare.com


PORTERHOUSE STEAK RECIPE - COWBOY CHARCOAL
In a bag, add the soy sauce, minced garlic, lemon juice, black pepper, sesame seeds, and sea salt. Place a de-thawed porterhouse steak into the bag to marinate. Once sealed, thoroughly disperse the marinade over the steak. Place in refrigerator for 20 minutes. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes.
From cowboycharcoal.com


CRISPY BABY KALE CHIPS - FOOD NEWS - FOODNEWSNEWS.COM
Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips. Recipe | Courtesy of Anne Burrell. Total Time: 1 hour 30 minutes.
From foodnewsnews.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Jan 17, 2014 - Impress your friends and family by cooking a memorable Super Bowl feast with these recipes from the expert chefs at Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. ...
From pinterest.co.uk


STEW LEONARD’S KANSAS CITY-STYLE PORTERHOUSE STEAK DRY RUB
1 tbsp. Chili Powder. 1 tbsp. Onion Powder. 1 tsp. Cayenne Pepper. Directions. Combine all ingredients in a mixing bowl. Pat the steak with a paper towel until it is dry to the touch. Apply rub evenly over the steak until it is evenly coated. Print the Recipe. Browse all categories.
From stewleonards.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Tuscan Kale Chips, for serving, recipe follows; Porcini Hash and Poached Egg, for serving, recipe follows; 2 large heads cauliflower, cut into 1/2-inch slices; Extra-virgin olive oil; Kosher salt; 15 leaves Tuscan kale; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 pound porcini ...
From recipenet.org


WHAT IS PORTERHOUSE STEAK? - THE SPRUCE EATS
2021-07-23 The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So if you order a porterhouse, expect big portions!
From thespruceeats.com


PAN-ROASTED PORTERHOUSE STEAK - WILLIAMS SONOMA
Preheat an oven to 425°F. Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 130° to 135°F for medium-rare, about 12 minutes, or until done to your liking. Transfer the steak to the rack and let rest, uncovered, for 5 to 8 minutes.
From williams-sonoma.com


BUTTER-BASTED PORTERHOUSE STEAK RECIPE - CRAVING TASTY
2018-05-27 Prepare chimichurri sauce at least an hour before cooking the steak and up to a day in advance. Heat the oil and the butter in a 12-inch cast-iron skillet over medium-high heat until just beginning to smoke and the butter starts to turn brown. Carefully add the steak and sear, flipping it every 15-20 seconds, until a golden brown crust starts ...
From cravingtasty.com


OVEN-ROASTED PORTERHOUSE STEAK - THE GLOBE AND MAIL
2010-02-12 Brush steak with olive oil. Pat on rosemary and garlic. Let sit for one hour or up to 12 hours refrigerated. Preheat oven to 450 F. Season steak with salt and pepper.
From theglobeandmail.com


PORTERHOUSE STEAK RECIPE - BRYAN VOLTAGGIO, MICHAEL …
Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the …
From foodandwine.com


DRY-RUBBED PORTERHOUSE STEAKS WITH BARBECUE STEAK SAUCE
In a small saucepan whisk the sauce ingredients. Simmer over low heat for about 5 minutes on the stove. Brush the cooking grates clean. Sear the steaks over direct heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare, turning once or twice.
From weber.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Roasted Cauliflower, for serving, recipe follows; Tuscan Kale Chips, for serving, recipe follows; Porcini Hash and Poached Egg, for serving, recipe follows; 2 large heads cauliflower, cut into 1/2-inch slices; Extra-virgin olive oil; Kosher salt; 15 leaves Tuscan kale; Extra-virgin olive oil; Kosher salt and freshly ground black pepper
From mastercook.com


SIMPLE PAN-ROASTED PORTERHOUSE STEAK - GOING MY WAYZ
Preheat an oven to 425°F. Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 130° to 135°F for medium-rare, about 12 minutes, or until done to your liking. Transfer the steak to the rack and let rest, uncovered, for 5 to 8 minutes.
From goingmywayz.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED
Crecipe.com deliver fine selection of quality Dry rubbed porterhouse steak with bagna cauda sauce, roasted ... recipes equipped with ratings, reviews and mixing tips. Get one of our Dry rubbed porterhouse steak with bagna cauda sauce, roasted ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


BAGNA CAUDA ROASTED CAULIFLOWER WITH PANKO | BAGNA CàUDA, …
Serve Bagna Cauda Roasted Cauliflower in halves or steaks for an elegant side dish. Feb 2, 2020 - Bagna Cauda sauce pairs beautifully with roasted cauliflower. Pinterest
From pinterest.com


ANNE BURRELL ROASTED BRUSSEL SPROUTS CAULIFLOWER
Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan. Dave Quinn . Food Network Star Anne Burrell Weds Stuart Claxton Anne Burrell,
From huntinginmontana.com


PAN-ROASTED PORTERHOUSE STEAK - WILLIAMS-SONOMA TASTE
2015-09-01 Preheat an oven to 425°F (220°C). Return the steak to the pan, transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the steak away from the bone registers 130°F (54°C) for medium-rare, about 12. minutes, or until done to your liking. Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
From blog.williams-sonoma.com


10 BEST BAKED PORTERHOUSE STEAK RECIPES - YUMMLY
2022-04-30 oil, montreal steak spice, thyme, porterhouse steak Porterhouse Steak Skillet with Spinach Horseradish Pesto Running to the Kitchen butter, garlic, water, extra virgin olive oil, fresh basil leaves and 10 more
From yummly.com


PORTERHOUSE STEAK - CAMPFIRE COOKING DINNER RECIPES — ROAM LAB
2020-05-14 Slice the tenderloin and strip steak in 3/4-inch slices, parallel to the bone. Reassemble steak around bone in the skillet. Spread one tablespoon of butter over seared steak. Cover skillet and return steak to heat and cook to your desired degree of doneness (4-6 minutes). Remove steak from skillet and set aside to cool.
From roamlab.com


CHILI RUBBED PORTERHOUSE STEAKS RECIPE | CDKITCHEN.COM
Prepare a hot fire in a grill. In a bowl, combine spices and salt, stirring to combine. Place steaks on a large plate, rub both sides evenly with oil, then rub steaks with chili mixture.
From cdkitchen.com


HOW TO GRILL A PORTERHOUSE STEAK WITH COWBOY STEAK RUB
2020-06-23 Clean grate and rub down with oil. Place porterhouse steaks over high heat and cook for 8-10 minutes. To create crossed grill marks, rotate meat 90 degrees after 3-5 minutes and grill for 3-5 additional minutes. Flip steak over and repeat step 8. For rare, cook for approximately 6-8 minutes for each side.
From familyspice.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Oct 7, 2015 - For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
From pinterest.co.uk


ANNE BURRELL ROASTED BRUSSEL SPROUTS CAULIFLOWER - C4N2.COM
2022-05-07 anne burrell roasted brussel sprouts cauliflower. witcher 3 dimeritium bomb. short almond nails spring. lil durk concert philadelphia; alaska railroad goldstar menu. syracuse conference basketball; how many calories in baklava; museum of world treasures staff; broward county voter registration phone number; minnesota registered voters 2020 ; how to form a …
From c4n2.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Recipe of Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted ... food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted ... Get Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, …
From crecipe.com


THE PERFECT PORTERHOUSE STEAK AND GARLIC BUTTER SAUCE
2018-12-21 Place a Cast Iron Square Grill Pan in the oven. Using paper towels, pat both sides of the steak dry. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes.
From homeinthefingerlakes.com


DRY-RUBBED PORTERHOUSE STEAKS WITH BARBECUE STEAK SAUCE | RED …
Brush the cooking grates clean. Sear the steaks over direct heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare, turning once or twice. Keep the …
From weber.com


SPICE-RUBBED PORTERHOUSE STEAK WITH PARMESAN BABY POTATOES
Cook the potatoes. Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, combine the potatoes and a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, until browned and tender when pierced with a fork.
From makegoodfood.ca


BAGNA CAUDA ROASTED CAULIFLOWER - MARIBETHEVEZICH.COM
2021-10-27 Share on Pinterest. February 22, 2015 | Maribeth Evezich | Appetizers / Snacks, GF, Sides | Maribeth Evezich | Appetizers / Snacks, GF, Sides
From maribethevezich.com


SPICE-RUBBED PORTERHOUSE STEAK WITH PARMESAN BABY POTATOES
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, combine the potatoes and a drizzle of oil; season with ½ the spice blend and S&P.Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, until browned and tender when pierced with a fork.
From makegoodfood.ca


DRY-AGED PORTERHOUSE STEAK - BIGOVEN.COM
Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Bring steak to room temperature before cooking. Pat steak dry with paper towels, and season both sides liberally with salt and pepper (rubbing seasonings into meat with …
From bigoven.com


10 BEST BEEF PORTERHOUSE STEAK RECIPES - YUMMLY
2022-04-28 porterhouse steak, thyme, montreal steak spice, oil. Porterhouse Steak Skillet with Spinach Horseradish Pesto Running to the Kitchen. baby portobello mushrooms, butter, water, baby spinach, pepper and 10 more. Porterhouse Steak Recipe with Whiskey Mushroom Sauce Steamy Kitchen. whiskey, butter, sliced mushrooms, grainy mustard, chicken broth ...
From yummly.com


BAKED PORTERHOUSE STEAK RECIPE: HOW TO COOK A STEAK ... - CRAVE …
1. Preheat the oven to 400°F. 2. Place the steak in a glass baking dish large enough to comfortably hold it. Arrange alternating slices of lemon, bell pepper, and onion over the meat. In a small bowl, combine the ketchup and Worcestershire. Pour the mixture over the meat.
From cravelocal.com


DRY-RUBBED PORTERHOUSE PORK CHOPS WITH STEAKHOUSE BUTTER
For rub, combine salt, sugar, chili powder, onion, garlic, pepper and coriander in small bowl. Mix well. Sprinkle rub liberally on both sides of pork chops. Let rest for 15 minutes. Prepare grill to cook directly over medium-high heat. Place pork chops on cooking grate and cook for 4 to 5 minutes until golden brown on bottom.
From stlcooks.com


HOW TO COOK A PERFECT PORTERHOUSE STEAK - THE KITCHEN MAGPIE
2020-08-24 Place the oil in the bottom of a cast iron or oven-safe skillet and place on the top oven rack and heat up. Once the oil is heated, place the steak into the hot skillet and sear on both sides for 2 minutes, or until browned as you like. Once the steak is browned, reduce the oven heat to 300 °F and place the skillet on the middle oven rack.
From thekitchenmagpie.com


PERFECT PORTERHOUSE STEAK RECIPE - SIMPLY GLUTEN FREE
2017-07-18 Remove the steak from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 500°F. Pat the steak dry with paper towels and season liberally with salt and pepper on both sides. Heat a (preferably) cast iron skillet on the stove over medium-high heat. Add the oil, garlic, and rosemary, and heat until the oil starts ...
From simplygluten-free.com


PORTERHOUSE STEAK WITH ARUGULA SALAD - RECIPE - FINECOOKING
Season to taste with salt and pepper. Add the arugula to the bowl and toss gently to coat with the dressing. Check for seasoning and adjust if necessary. Garnish the salad with the Parmigiano. Sprinkle the steak with a pinch of salt. Slice the steak across the grain and divide between 4 dinner plates. Serve the arugula salad on the side. Barbecue.
From finecooking.com


DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED ...
Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks. Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with ...
From recipenode.com


Related Search