Italian Steak Dinner

For the steak:
Prepare a heavy fry pan over medium heat. Add canola oil to pan. Sprinkle the grey sea salt over the pan. The salt is going to act as a base for the steak to sit on. It will add a nice crust to the steak as well. Put the steaks on top of the salt. Cook on each side for 2-5 minutes (depending how rare or well done you like your steak!). Take the steaks out of the pan and allow to rest for 10 minutes. In the meantime, prepare the balsamic reduction.

For the reduction:
Add the aged balsamic vinegar to the fry pan. It will mix with the leftover liquid from the steak. Cook on low-medium heat until the sauce is bubbling and slightly reduced. Serve immediately drizzled over the steaks.

For the cauliflower:
Prepare a medium size glass ramekin with peeled garlic and pour the olive oil over it. Cook in the oven on 350ºF for at least 45 minutes or until the garlic is roasted.

Chop cauliflower, removing the base and any of the leaves. You don’t need to really cut it, just cut it enough so it fits in the pot. Put in a deep pot over high heat and fill with water. Add 1 tablespoon salt. Cook until the cauliflower is soft enough to mash, at least 25 minutes. Drain the water and mash the cauliflower; I like to do a rough mash just using a fork. Add the remaining 1 tablespoon salt, pepper and the roasted garlic and olive oil. Using an electric hand mixer, mix. You want the garlic to break down a little in the cauliflower and you want to olive oil to mix as well.

For the broccoli rabe:
Prepare a medium size pan over medium heat. Add olive oil, garlic, salt, pepper and crushed red pepper. Allow the garlic to brown slightly, around 5 minutes. Add blanched broccoli rabe, toss and cook for 10 minutes. You don’t want to overcook the broccoli rabe and end up with mush! You want to keep it nice and crisp!