bam bam's favorite steak dinner


Jill Says  •  Bam Bam really is the perfect name for my husband Simon. He is strong, rough and has a huge appetite. Some nights, he comes home from work terrifically hungry and we make dinner in a hurry to feed him fast! I have always loved the taste of steak with fresh tomatoes, so instead of taking the time to make a salad I just slice up some juicy tomatoes. By the time he has finished grilling the steaks, I have the plates ready with pan-roasted cauliflower and beautiful tomatoes with gorgonzola.

serves 4-6
4 t-bone steaks
1-2 tablespoon extra virgin olive oil
salt, pepper and garlic powder
2 large ripe tomatoes, thickly sliced
4 tablespoons soft gorgonzola cheese
1 tablespoon parsley, roughly chopped
1 tablespoon extra virgin olive oil
Pan Roasted Cauliflower 

  1. Heat either the grill, a grill pan, the broiler or a cast iron skillet. Rub steaks with olive oil. Season generously with salt, pepper and garlic powder. Let sit for 5 minutes or so.  Cook steaks to desired doneness. When cooked, let steaks rest for another 5 minutes or so before serving.
  2. Divide sliced tomatoes evenly among 4 plates. Sprinkle gorgonzola and parsley evenly over tomatoes. Season with salt and pepper and drizzle olive oil over tomatoes.
  3. Plate the steaks on the plates and serve with Pan Roasted Cauliflower.   

Jill’s smart idea
Split the cooking up!  Most guys love to grill, so cut your prep time in half by letting them do it – and make it fun for everyone. Save leftover steak for Smart Idea Burritos or make fried rice.

pan-roasted cauliflower
Jill says • This is a wonderful substitute for potatoes. It’s a little bit lighter and more flavorful. I really don’t think people use cauliflower enough!

serves 4–6.

2 tablespoons extra-virgin olive oil
1 head cauliflower, cut into large florets and sliced about ¼" thick
1 teaspoon garlic, chopped
2 tablespoons water

  1. Heat a large skillet over medium-high heat. When the pan is hot, add the oil and sauté the cauliflower. Let brown a little, then stir, flipping the pieces over to brown on the other side.
  2. Add the garlic and sauté for another minute or so. Be careful not to let the garlic burn, which produces a bitter taste.
  3. Add a couple tablespoons of water to the pan. Partially cover and cook another 2–3 minutes, until the water evaporates and the cauliflower is soft, but not mushy.

The water will create a little steam to finish cooking the cauliflower.
Jill’s smart idea
Instead of using water, add two freshly chopped tomatoes and parsley or cilantro after you have browned the cauliflower. Then cook until the vegetables are soft.