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Lilly’s Table

 

Meal Detail

 

Dinner

Peppercorn Steak with Roasted Strawberry Salad and Bleu Cauliflower Gratin

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Place the strawberries on a baking sheet to roast. Prepare the cauliflower gratin, roasting the cauliflower pieces than making the sauce. Once altogether, press the peppercorns into the steak. Blend the strawberries into a salad dressing. Sear the steak. Drizzle the dressing on the greens just prior to serving with the steak and cauliflower.


Recipes for this Meal


Spring
Photo of Roasted Strawberry Salad
  • Easy
  • Medium
  • Hard
Roasted Strawberry Salad

Strawberries are roasted until their sweetness intensifies. Blended up with a bit of olive oil and balsamic they become a heavenly dressing to toss on greens. This is simply greens and dressing, but feel free to add your favorite spring vegetables such as snap peas, asparagus or green peas. Even a crumble of cheese or dusting of nuts would compliment this simple salad well.


Spring
Photo of Blue Cheese Cauliflower Gratin
  • Easy
  • Medium
  • Hard
Blue Cheese Cauliflower Gratin

Cauliflower is the perfect vehicle for a creamy-yogurt blue cheese sauce that is baked into a delightful gratin. The blue cheese flavor has a bit of bite against the otherwise light dish.


Winter
Photo of Peppercorn Crusted Steak
  • Easy
  • Medium
  • Hard
Peppercorn Crusted Steak

New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.