Gremolata Skirt Steak

🥘 Ingredients

• Yukon Gold potatoes (peeled and cut into ¾-inch cubes)
  24 oz
• almonds
  2 oz
• butter
  2 tbsp
• cauliflower florets
  20 oz
• garlic
  2 clove
• heirloom grape tomatoes
  20 oz
• lemon
  1 unit
• olive oil (divided)
  1/3 c
• parsley
  ½ oz
• pepper
• salt
• skirt steak
  24 oz
• sour cream
  1/2 c

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel Yukon Gold potatoes . 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, ⏱️ 15 minutes . Drain and return to pot.

   Yukon Gold potatoes: 24 oz (peeled and cut into ¾-inch cubes), cauliflower florets: 20 oz
2. 

   2

   Meanwhile, finely chop half the parsley ; pick leaves from other half and reserve. Mince garlic . Halve heirloom grape tomatoes . Halve lemon . Heat a large pan over medium heat. Add almonds and toast, tossing frequently, until a deep gold, ⏱️ 5 minutes . Remove from pan. Finely chop once cool, leaving a few larger pieces.

   parsley: ½ oz, garlic: 2 clove, heirloom grape tomatoes: 20 oz, lemon: 1 unit, almonds: 2 oz
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 , and more lemon juice, to taste. TIP: Mixture should have a pesto-like consistency. Add another drizzle of olive oil, if needed, to loosen.

   olive oil: 1/3 c (divided), salt, pepper
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, ⏱️ 3 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, ⏱️ 4 minutes per side. Remove from pan and let rest ⏱️ 5 minutes , then slice against the grain.

   skirt steak: 24 oz
6. 

   6

   Add sour cream , butter , and ¼ cup 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: 1/2 c, butter: 2 tbsp