Skirt steak and Cauliflower Mash

This skirt steak takes very little time to prepare; it’s delicious and looks fancy. Cauliflower mash is not only a low-carb, gluten free, Paleo friendly and vegetarian side dish, but it also tastes and looks great.  Steak and cauliflower mash make a great presentation and will impress your guests, if you decide to serve this dish at a party.

Skirt Steak

Ingredients:

1/3 cup grapeseed oil

3 tablespoons and 1-3/4 teaspoons of liquid aminios

2 tablespoons and 2 teaspoons red wine vinegar

1 tablespoon and 1 teaspoon fresh lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1-1/4 cloves garlic, minced

1/4 teaspoon ground black pepper

1 pound skirt steak

Directions:

In a bowl mix oil, liquid aminios, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic and pepper. Pour marinade over steak and coat well.  Marinade steak overnight. Grill steaks or bake in the oven. Steak in the oven:  Preheat oven to 375F and bake steak covered for 10 minutes. Uncover steak and bake it for about 5 more minutes.  Once steak is baked, broil steak for a minute on high settings, thirty seconds per side.

Cauliflower Mash

Ingredients:

1 medium head cauliflower

2 tablespoons of butter or ghee

3-4 tablespoons of coconut or any other milk

3 cloves of minced garlic

1 tablespoon of shredded mozzarella cheese

Directions:

Set a stockpot of water to boil over high heat. Remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Separate the florets by cutting through the base to make smaller florets.  Wash cauliflower thoroughly. Boil the cauliflower until it gets soft.  Transfer cauliflower to a blender, all the ingredients and blend cauliflower to the desired consistency.