Recipe for machete steak in a frying pan with cauliflower vegetable puree

Machete steak is one of the most popular dishes in Brazil and America. Juicy and at the same time tender, it conquers with its aroma and piquant taste. We present a machete steak recipe that even a beginner can master.

If you know how to cook machete steak correctly, then you will be able to surprise your guests and household with a truly restaurant dish that is served in the best steakhouses in the world. The main thing is to strictly follow the step–by-step recipe.

A wonderful addition to meat will be vegetable puree from cauliflower, which is harmoniously combined with steak. The delicate aromatic puree has a mild taste and low calorie content. The meat has excellent rigidity and goes well with juicy vegetables.

Cook a Mexican machete steak in a frying pan and amaze your guests and household with exotic South Latin cuisine!

Cooking Method

Marinate the steaks in advance in olive oil with parsley and basil.

Cabbage, without defrosting, put in boiling water, cook over medium heat until soft. Chop the onion, pass the garlic through the press. Fry the onion and garlic in a small amount of olive oil until golden brown, Mix the boiled cabbage with fried onions and garlic.

Puree with a blender, add salt and pepper. Add milk, mustard and butter. Beat again until fluffy. Fry the steaks for 1-2 minutes (depending on the desired degree of roasting) in a hot frying pan. Put it on a cutting board and let it rest a little. Cut the meat into slices. Serve cauliflower puree and steak, garnished with dried or fresh tomatoes. Enjoy your meal!

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