NY Strip with Almond Roasted Cauliflower

Crunchy, full-bodied, a little spicy – all my favorite qualities in a dish. Marcona almonds are softer and sweeter than the California variety, and balance out the curried cauliflower beautifully. Trust me. Take a chance. Although if you have to, I’ll reluctantly admit that even regular almonds make a fantastic contribution.

NY Strip with Almond Roasted Cauliflower

0 from 0 votes
Course: Main Course
Cuisine: American
Protein: Beef
Cut: NY Strip Steak
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people


  • 2 ea ButcherBox NY Strip Steaks
  • 2 c cauliflower florets
  • 1 c Marcona almonds gently crushed
  • 1 Tbsp curry powder
  • 4 Tbsp olive oil extra virgin
  • 1 Tbsp butter
  • 1 tsp salt
  • ½ tsp black pepper


  • Bring steaks to room temperature and season well with salt and pepper.
  • Preheat oven to 425°F. Slowly preheat cast-iron skillet over medium heat.
  • Mix cauliflower florets, curry powder, almonds, extra virgin olive oil and salt and pepper, then spread evenly on sheet tray.
  • Roast in oven for 25 minutes, or until softened and browned.
  • Turn heat up to high on cast-iron skillet. Sear steaks on both sides for 2-3 minutes per side. Add butter, and baste for 30 seconds.
  • Place skillet in oven. Roast for 5 minutes, or until thermometer inserted in thickest part reads 120°F.
  • Let rest for at least 8 minutes before slicing.
  • Serve with cauliflower and an extra drizzle of olive oil. Happy Eating!
Share on Instagram!Mention @butcher_box or tag #bbrecipes!
Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.