Going low carb really does not mean missing out on great meals. This dish is delicious, indulgent and healthy! What the? I love steak, I love kale and I love asparagus, they mix beautifully. Add in some roasted cauliflower and easy to make hollandaise sauce and you have a Michelin star worthy meal in half an hour!
Ingredients (serves two)
- 2 Ribeye Steaks (you can also use Rump or Sirloin)
- Asparagus spears
- ¼ cauliflower head
- Pinch of turmeric
- Pinch of cumin
- Scattering of dried chilli
- Olive oil
- Apple cider vinegar
- 3 cloves garlic – chopped
- Half a lemon
- Butter, knob thereof
For the Hollandaise Sauce:
- 2 egg yolks
- Half a lemon
- 100g butter, melted
The tricky thing with this meal getting the hollandaise sauce ready so it is warm at the end.
Cut the cauliflower heads in half, lay them on a baking tray and mix in oil, turmeric, cumin, salt, chilli and pepper. Pop in an over at 200 degrees for 20 mins.
Cover the steaks in oil, garlic, seasoning and leave to rest to room temp.
Cook the kale, using my kale recipe.
Plunge the asparagus in boiling water for 5 mins.
Sear the steaks for 1-2 minutes either side (for rare) 3 mins either side (medium). Leave to rest while you make the hollandaise sauce.
Blitz the egg yolks, some seasoning and lemon juice with a hand blender while melting the butter. Once butter is melted slowly add the hot butter to the egg yolks and lemon mix while blending. It should thicken as you add it. Leave it to one side to continue thickening, taste and add lemon juice or salt if needed.
To serve – place the cauliflower on the plate, followed by the steak sliced on the grain, scatter over the asparagus spears and the kale and then drizzle over the hollandaise sauce. I like putting a dollop of sauce on the side to dunk into as well.
Eat. Enjoy. Feel good about yourself!
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