Special occasions always bring steak — ideally an aged ribeye — to Mr. Alpenglow’s mind. With a side of buttery mashed potatoes, roasted garlic, and a robust California Zinfandel, one finds an extraordinarily “happy place.” Of course, for most waists and wallets, this steak-as-happiness ritual can only be observed infrequently. Here is an insanely overachieving dish to prepare on all those other nights when you need your dinner to love you back.


with cauliflower purée and shaved fennel, radish, green apple salad
(substantially adapted from a recipe by Dan Barber of Blue Hill)

1 head of cauliflower
1 tin of flat anchovies
4 cloves of garlic, peeled
1 cup of whole milk
1/2 tsp. of kosher salt
1/4 tsp. of ground white pepper

Preheat the oven to 350. Slice the cauliflower in half, then (working from the inner part of the cauliflower) slice two 1-inch thick “steaks.” Set these aside. Crumble the rest of the cauliflower florets into a large pot with the milk and garlic. Bring to a boil, reduce heat, and simmer until the cauliflower is tender, about 10 minutes. Transfer this mixture to a food processor or blender and pulse until smooth. Season with the kosher salt and white pepper. Set the puree aside and keep warm. Set a non-stick skillet on medium-high flame and add the anchovies (you use as little as 4 filets or the whole tin depending on your enthusiasm) along with the oil. Use a wooden spoon to dissolve the anchovies. Place one of the steaks into the skillet and pan-fry for about 3-4 minutes each side. Repeat with the other steak. Transfer the steaks into the oven in the skillet or on a greased pan to finish cooking until just tender, not more than 10 minutes. The steaks should have a nice golden brown crust. To serve, ladle some of the salsa verde onto a platter, then ladle some of the cauliflower puree over it. Place a cauliflower steak in the center and serve with the fennel, radish, and apple salad.

for the salsa verde:
3/4 cup of flat-leaf parsley, chopped
juice from 1/2 a lemon
3/4 cup of extra virgin olive oil
1 tbsp. drained capers
2 anchovy filets
1/2 tsp. freshly cracked black pepper
1/2 tsp. dried crushed red pepper flakes
3/4 tsp. kosher salt
4 garlic cloves

Pulse all the ingredients in a food processor or blender until smooth.

for the salad:
1 large fennel bulb, thinly sliced
5-6 radishes, thinly sliced
1 granny smith apple, cored and thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 tsp. dijon mustard
kosher salt and freshly cracked black pepper

Mix the olive oil, lemon juice, mustard, salt and pepper. Toss with the fennel, radishes, and apple in a bowl.


2 thoughts on “STEAK NIGHT

  1. I so enjoy Mr. Alpenglow’s writing and how he describes his wonderful dishes. He should write a book!

    Sent from my iPad



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