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Reverse Sear Black Magic Top Sirloin with Purple Cauliflower Puree and Orange Sauce

Reverse Sear Black Magic Top Sirloin with Cauliflower Delight

This Reverse Sear Black Magic Top Sirloin with Purple Cauliflower Puree and Orange Sauce combines juicy steak with vibrant flavors for a Halloween feast.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 slices
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Top Sirloin Steak Choose a well-marbled cut for maximum flavor.
  • 3 tablespoons Black Magic Rub Adjust spices to your liking.
For the Puree
  • 1 head Purple Cauliflower Regular cauliflower can be substituted.
  • to taste Salt
  • to taste Pepper
For the Orange Sauce
  • 1 cup Fresh Orange Juice Opt for fresh-squeezed for best results.
  • 2 tablespoons Honey or Maple Syrup Adjust to taste.

Equipment

  • cast-iron skillet
  • Baking sheet
  • wire rack
  • blender
  • Saucepan

Method
 

Preparation Steps
  1. Prepare the Black Magic Rub by mixing spices in a small bowl and generously coat the steak. Let rest for 30 minutes.
  2. Preheat the oven to 250°F (120°C) and cook steak on a wire rack for 45-60 minutes until internal temperature reaches 125°F (52°C) for medium-rare.
  3. Sear steak in a hot cast-iron skillet for 1-2 minutes on each side until a brown crust forms.
  4. Steam purple cauliflower florets until fork-tender (8-10 minutes), then blend with salt, pepper, and a splash of water until smooth.
  5. Combine fresh orange juice with honey or maple syrup in a saucepan and reduce over medium heat for 5-7 minutes.
  6. Plate the dish by creating a bed of cauliflower puree, placing the sliced steak on top, and drizzling with orange sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Expert tips include using a meat thermometer for perfect doneness and letting the steak rest before slicing to retain juices.

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