Seared Steaks with Bagna Càuda, Cauliflower, and Radishes

Name: Seared Steaks with Bagna Càuda, Cauliflower, and Radishes
Total time: 15 min
Ingredients: 4 or 5 sprigs organic fresh flat-leaf parsley; Steak options:; 2 top sirloin steaks (about 5 ounces each); 2 Black Angus rib-eyes (about 10 ounces each); 2 Black Angus filet mignons (about 5 ounces each); Sunbasket bagna càuda (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper); 3 organic scallions; ¼ pound organic grape or cherry tomatoes; 1 or 2 organic radishes (about 2 ounces total); 1 head organic cauliflower

sunbasket.com

This dish embraces the translation of the name bagna càuda, which means “hot bath,” by basting steak in an umami-rich blend of garlic and anchovy.

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Paper towel
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Stove

Ingredients

4 or 5 sprigs organic fresh flat-leaf parsley
Steak options:
2 top sirloin steaks (about 5 ounces each)
2 Black Angus rib-eyes (about 10 ounces each)
2 Black Angus filet mignons (about 5 ounces each)
Sunbasket bagna càuda (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
3 organic scallions
¼ pound organic grape or cherry tomatoes
1 or 2 organic radishes (about 2 ounces total)
1 head organic cauliflower