Steak with Cauliflower, Baby Potatoes, and Yogurt-Tarragon Sauce
Ingredients
- —2 steaks, 120 g each
- —0.5 cauliflower
- —250 g baby potatoes
- —150 ml low-fat Greek yogurt
- —2 sprigs of tarragon
- —0.5 tbsp olive oil
- —pepper
- —salt
Instructions
Halve the baby potatoes and cook them in salted water until tender.
Cut the cauliflower into florets and briefly blanch them in salted water.
Preheat the oven to 180 °C (356 °F).
Drain the cauliflower and place it on a baking tray lined with parchment paper.
Drizzle with olive oil and season with pepper and salt.
Roast the cauliflower for 10 minutes until it starts to lightly brown.
Finely chop the tarragon and mix it into the Greek yogurt.
Season the sauce with pepper and salt to taste.
Lightly brush the steaks with olive oil.
Grill the steaks in a hot grill pan for 2 to 3 minutes on each side, or to your preferred doneness.
Serve the steak with baby potatoes, roasted cauliflower, and the yogurt-tarragon sauce.
Serving Tip
A light, balanced meal combining juicy steak with roasted cauliflower, tender baby potatoes, and a refreshing yogurt-tarragon sauce. Comfort food with a fresh and refined twist. Serve this dish immediately after cooking to keep the steak juicy and the sauce vibrant.
Storage Tip
Leftovers can be stored covered in the refrigerator for up to one day; reheat the steak gently to prevent it from drying out.