Horseradish Flank Steak over Cauliflower-Potato Mash

Horseradish Flank Steak over Cauliflower-Potato Mash

Horseradish Flank Steak over Cauliflower-Potato Mash

Horseradish Flank Steak over Cauliflower-Potato Mash

Tonia Bloom
Slow cooked flank steak with a slightly tangy onion gravy served over creamy cauliflower-potato mash. This dinner is elegant enough for company, or any special occasion.
4 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Slow Cook on Low: 8 hours
Total Time 9 hours 5 minutes
Course Main Dish
Diet Blue, Low Carb, Low Fat, Low Sodium
Servings 8
Cost $2.61 per serving

Equipment

  • Multi Function Slow Cooker

Ingredients
  

Horseradish Flank Steak and Onion Gravy:

Creamy Cauliflower-Potato Mash:

  • 12 ounces Russet Potatoes peeled and cut into 1-inch chunks
  • 1 (12-ounce) package Fresh Cauliflower Florets
  • ½ cup 2% Milk
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon Garlic minced
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper

Instructions
 

Slow Cook the Steak:

  • Add oil to multicooker. Sauté the onions and garlic, stirring often, for 5 minutes. Stir in 2 tablespoons of water. Cover and cook for 10-15 minutes, or until onions are amber in color.
  • Sprinkle beef with 1½ teaspoons of salt and ¾ teaspoon pepper. Remove half of the onions to a plate. Place beef on remaining onions in cooker. Spread the removed onions on top of beef. (Beef should be sandwiched between the onions.)
  • Combine broth, Worcestershire sauce, and horseradish in a small bowl. Pour over onion and beef in cooker. Cover and cook on LOW for 8 hours.
  • Remove beef from cooker and let rest for 10 minutes. Rough shred the beef and keep warm until ready to serve.
  • Skim fat from cooker. Combine cornstarch and 1 tablespoon water in a small bowl. Add to cooking liquid in cooker and stir. Cook and stir on Sauté until sauce has thickened. Serve the sauce over the beef and cauliflower-potato mash.

Prepare the Cauliflower-Potato Mash:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil and cook for 5 minutes. Add cauliflower to potatoes and cook 15 minutes, or until both are very tender. Drain, reserving 1 cup of cooking liquid.
  • Add milk, butter, and minced garlic to same Dutch oven and heat over medium just until butter melts. Remove from heat and stir. Add drained potatoes back to Dutch oven and mash until smooth. Add reserved cooking liquid if needed until desired consistency is reached. Fold in 1 teaspoon salt and ½ teaspoon pepper.

Plate and Serve:

  • Place about 3 ounces steak on top of 3 ounces mash and serve with onion gravy.
Nutrition Facts
Horseradish Flank Steak over Cauliflower-Potato Mash
Amount per Serving
Calories
237
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
62
mg
21
%
Sodium
 
350
mg
15
%
Carbohydrates
 
16
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
22
g
44
%
Carb Count
 
1
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beef Recipes, Crockpot Recipes, Dinner Recipes, Heart Healthy
Food Groups ***Meat = 2.5 servings, Starch = .5 serving, Vegetable = .5 serving
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