Pan-Fried Striploin Steak with Cauliflower & Leek Mash

Directions

1. Rinse the cauliflower and trim away the leaves, then break it into small florets and cut the stems into pieces. Place them in a medium saucepan.
2. Pour in the broth, bring to a boil, then simmer until the cauliflower is soft enough to mash, about 12 minutes. Drain any excess liquid.
3. While that cooks, heat a skillet over medium-high heat.
4. Cut the bacon into small pieces and fry until crisp, 4–6 minutes. Transfer the bacon to a paper towel–lined plate, keeping the rendered fat in the pan.
5. Prepare the leek by trimming the roots and dark greens, then halve lengthwise and rinse to remove grit. Slice diagonally into 1/4-inch pieces.
6. Add the leeks to the pan with a pinch of salt and pepper and cook until tender, stirring occasionally, about 5 minutes.
7. Discard the root ends of the garlic, then peel and finely mince or press.
8. Add the garlic to the pan and cook until fragrant, about 1 minute.
9. Rinse and dry the parsley, strip the leaves from the stems, and finely chop the leaves.
10. When the cauliflower is ready, mash it with a fork or masher and fold in the leeks, butter, and parsley.
11. Heat the skillet again over medium-high and pat the steak dry; season generously with salt and pepper on both sides.
12. Add virgin coconut oil to the hot pan and swirl to coat. Place the steak in the pan and cook, flipping every 15–30 seconds, until it reaches your preferred doneness (5–7 minutes for medium-rare).
13. Transfer the steak to a plate and let it rest for 5–10 minutes. Plate the mash and steak together, top the mash with the crispy bacon, and serve.