JesseEatzA deconstructed, high-performance take on the Southern classic, featuring grilled lean top round steak smothered in a high-protein Greek yogurt pepper gravy.
Steam the cauliflower florets and garlic cloves until very tender, about 10-12 minutes.
While cauliflower steams, season the pounded steaks with olive oil, garlic powder, onion powder, smoked paprika, and black pepper. Let sit at room temperature for 10 minutes.
In a small saucepan over low heat, whisk together Greek yogurt, beef broth, cracked black pepper, and garlic powder. Heat gently just until warm—do not boil or the yogurt will curdle. Set aside.
Drain the cauliflower thoroughly. Mash or blend with butter and a pinch of salt until smooth and creamy. Keep warm.
Heat a grill or cast-iron skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Plate a generous scoop of cauliflower mash, top with the sliced grilled steak, and smother with the high-protein pepper gravy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.