Red Curry Steak and Cauliflower Crostini

Steak marinated in red curry served on toasted bread with mashed cauliflower

Prep Time15

Cook Time35

marinate time2

Total Time2 50

Servings: crostini

Calories: 149kcal

Marinade steak tips in a store bought red curry paste, with a splash of fish sauce and lime juice, for about an hour or 2.
Chop up a head of cauliflower and toss it onto a baking sheet with some olive oil and 2 whole garlic cloves. Roast at 450 for about 20 minutes, stirring once or twice, until brown and tender.
Mix the coconut milk and the 1 tablespoon of curry paste in a small bowl. Pour the coconut milk mixture on to the pan to deglaze and scrape up all those browned bits stuck to the pan. Wait a few minutes after it comes out of the oven before doing this, and beware the pan might do that popping thing from the sudden temperature change.
Put the cauliflower and juices into a food processor and process until smooth, adding more coconut milk if needed.
Finally, grill the steak over high heat. Cook to medium and char on the outsled. Allow to cool for 5 minutes, then slice against the grain.
Toast up some baguette slices. When they come out of the broiler or toaster, rub the cut clove of garlic over them. Top with the cauliflower, steak, a few slices of green onion, and a squeeze of lime