Marinated flank steak with a butternut squash, cauliflower, potato puree
Steaks
Spanish cuisine
The holidays are tough for a number of reasons: too many tempting sugary treats, too much caloric intake in general, the stresses of hosting a family get together, and the stress of planning a meal that isn’t boring or exactly like the last huge meal you made a month ago. To get away from the humdrum of turkey and potatoes, I suggest this amazing marinade from Bev Cooks on any kind of steak or even a pot roast. Pair the meat with my amazingly easy butternut squash, cauliflower, and potato puree and you have instantly created something new that still has remnants of the plain old safe mashed potatoes. Ingredients for the Puree (serves four) 1 Butternut Squash, peeled, seeded, and cubed 1 Head of Cauliflower, chopped into large pieces 1 Tablespoon of Olive Oil 2 Tablespoons of Unsalted Butter 1 Teaspoon of Salt ½ Teaspoon of Pepper 1 Tablespoon of Fresh Sage Leaves, chopped 2 Russet Potatoes, peeled and boiled 1 Tablespoon of Sour Cream ½ Cup of 2% Milk ½ Cup of Parmesan Cheese Preheat the oven to 375 degrees. Peel, seed and chop the butternut squash into large cubes. Remove the core and stem from the head of …
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