Steakhouse Dinner… home!!!

Sorry for the late night post, but I had to go see my out-of-town visitors one last time before they head back to Pennsylvania tomorrow. I will miss them terribly, and really do not want to have to wait until December to see them again! 😦

On to business…..

There is a restaurant here in Tampa that I absolutely love! It has been a bit since we have been there. We do not always have the ability to get out for a nice sit-down dinner since the little guy came along. So tonight’s dinner is my attempt to recreate my favorite meal there, of course, with a twist!

Using your favorite cut of steak, grill it to your liking. I typically sauté some onions in olive oil, salt, and pepper to serve along with the steaks. If you like mushrooms, they would be great too.

What makes the steaks even more delicious is the sauce (recipe below) that I have been making for a few years now. The original recipe for this sauce called for Italian dressing, grated Parmesan, and black pepper instead of the Caesar dressing, but one time years ago I wanted to make this sauce and did not have any Italian dressing. So, I used the next best thing, and cut out the Parmesan and pepper since it is already included in the Caesar dressing I buy. Also, typically, I make the sauce a couple hours in advance. I think it tastes a little better when the sour cream and dressing have time to blend flavors.


1/2 cup fat free sour cream
1/4 cup lite Caesar dressing (I prefer Ken’s)

Stir to combine ingredients. Place in refrigerator until ready to serve.

The steak and sauce is pretty versatile. I have used this to make hot steak sandwiches as well. They were delicious!

Other than the delicious filet I order, I always order smashed cauliflower. Sometimes, two orders! I’m not kidding…it’s that good! Below is my attempt at smashed cauliflower, again with a few changes.

Smashed Broccoli and Cauliflower

1 head of cauliflower, chopped into small florets
2 small bunches of broccoli, chopped into small florets
4 cups chicken stock
4 cups of water
1 large garlic clove, grated
3 tbsp asiago cheese, grated (left over from my Brussels sprouts earlier in the week)
1/2 cup fat free sour cream
2 tbsp fat free half&half
Salt and Pepper to taste
Chives for garnish


In a large stock pot over high heat, combine water and chicken stock.

Bring to a boil. Add broccoli and cauliflower. Boil for 8 minutes or until tender. Drain and set aside.

Using a hand mixer, combine broccoli and cauliflower, sour cream, half&half, garlic, cheese, salt and pepper(I think next time I will use my food processor. I was just too lazy to get it out this time…lol).

Garnish with fresh chives and serve immediately.

**Recipe inspiration: The Novice Chef