Gremolata Skirt Steak

🥘 Ingredients

• almonds
  ½ cup
• butter
  1 tbsp
• cauliflower florets
  1 lb
• garlic
  4 clove
• heirloom grape tomatoes
  1 c
• lemon
  1 unit
• olive oil
  3 tbsp
• parsley
  1 bunch
• skirt steak
  1 lb
• sour cream
  2 tbsp
• water
  ¼ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel yukon gold potatoes and cut into ¾-inch cubes. Place in a large pot along with cauliflower florets and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife ⏱️ 12 minutes . Drain and return to pot.

   yukon gold potatoes: 1 lb, cauliflower florets: 1 lb
2. 

   2

   Meanwhile, finely chop half the parsley and pick leaves from the other half to reserve. Mince garlic and reserve 1 clove. Halve heirloom grape tomatoes and lemon . Heat a large pan over medium heat. Add almonds and toast, tossing frequently, until a deep gold ⏱️ 4 minutes . Remove from pan and let cool. Finely chop, leaving a few larger pieces.

   parsley: 1 bunch, garlic: 4 clove, heirloom grape tomatoes: 1 c, lemon: 1 unit, almonds: ½ cup
3. 

   3

   In a small bowl , mix chopped parsley, almonds, a pinch of garlic, a squeeze of lemon, and olive oil . Season with salt and pepper. Mixture should have a pesto-like consistency. Add another drizzle of olive oil, if needed, to loosen.

   olive oil: 3 tbsp
4. 

   4

   Heat a drizzle of olive oil in pan used for nuts over medium-high heat. Add tomatoes and remaining garlic. Cook, tossing, until tomatoes soften ⏱️ 2 minutes . Season with salt and pepper. Remove from pan and cover to keep warm.
5. 

   5

   Heat a drizzle of olive oil in same pan over medium-high heat. Pat skirt steak dry with a paper towel. Season all over with salt and pepper. Cook to desired doneness ⏱️ 2 minutes per side. Remove from pan and let rest ⏱️ 5 minutes , then slice against the grain.

   skirt steak: 1 lb
6. 

   6

   Add sour cream , butter , and water to cauliflower and potatoes in pot. Place over low heat. Mash with a potato masher or fork until smooth. Season with salt and pepper. Divide mash and steak between plates. Top with tomatoes. Spoon gremolata over steak. Garnish with parsley leaves.

   sour cream: 2 tbsp, butter: 1 tbsp, water: ¼ cup