Pellet Grilled NY Steaks with Cauliflower Bake
Pellet Grilled NY Steaks with Cauliflower Bake - If you're looking to cut back on carbs these days like I am then you might want to check out this post cause it's loaded with a few options you might want to add to your stash of recipes. First, we all know that steaks do not have any carbs so that's a good start. Throw in a cauliflower bake which is composed of cauliflower, butter, heavy cream, cheddar, Parmesan, thyme, salt and pepper and your carb count is still pretty minimal. Only thing missing is a small green salad. Here's where you need to pay attention to the carbs in the salad dressing. I think this is where my downfall is. I tend to be a little heavy handed at times ... something I need to work on. All in all, this turned out to be a great low carb meal.
If your wood pellet smoker-grill has the capability of direct cooking then configure your grill for such. My MAK 2 Star General's direct cooking is called the FlameZone. Preheat your pellet grill on high using any available wood pellets on hand. Reason being is that at such high temperatures you will not produce any smoke. I recommend using a searing grate if you have one in order to help create those beautiful sear marks. No, the searing marks do not make the steak taste any better but it sure makes them look fantastic.
Allow the steaks to come to room temperature before grilling. Season the steaks with salt and pepper. Grill the steaks for about 3 minutes before using a Pig Tail food flipper to rotate them 90º. This is how you create those cross marks. Grill for an additional 3 minutes before flipping the steaks over. Grill until the steaks are done to your desired preference. I like my steak medium-rare so I take mine till the internal temperature reaches 135º to 140ºF. Allow the steaks to rest for 5 minutes before serving.
- 1 large head cauliflower
- 4 tbsp butter
- ½ cup heavy cream
- 2 tsp minced garlic
- 2 cups shredded sharp cheddar
- 1 cup grated Parmesan
- 1 tsp dry thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- Boil or steam cauliflower florets until tender (9 to 13 minutes)
- Preheat oven to 400ºF
- Spray baking dish with non-stick spray
- Place half the florets on the bottom of the baking dish
- Pour half the heavy cream over florets
- Season with half the salt and pepper
- Dot with half the butter and sprinkle half the garlic
- Sprinkle half the cheddar and Parmesan cheese
- Repeat with remaining ingredients
- Bake for 30 minutes until cheese is melted and golden brown
- Let cool for 5 minutes before serving