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Steak with green tomato pickles & Middle Eastern cauliflower


  • Soak the raisins in cold water for 10 mins. Then drain well and set aside.
  • At the same time, blanch the cauliflower in plenty of boiling water for about 1 min and then drain.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion until reasonably tender. When almost ready, add the pine nuts and cook until golden, continually stirring.
  • Then add the cumin and stir fry to toast the spices.
  • Add the raisins with seasonings, the lemon juice, stock and cauliflower. Briefly toss, turn the heat right down and gently cook until the cauliflower is tender. Taste for seasoning.
  • Cook the steaks to the desired degree on a lightly oiled ridged grill or BBQ, seasoning once sealed.
  • Serve the steaks with a dollop of pickles on top and the cauliflower on the side.


  • 2 tbsp raisins
  • 1 small cauliflower, cut into decent sized florets
  • olive oil
  • 1 large red or brown onion, cut into wedges or sliced
  • 2 tbsp pine nuts
  • ½ tspn ground cumin
  • sea salt & freshly ground pepper
  • juice of 1 lemon
  • ¼ cup chicken or vegetable stock
  • 4 x 180 gm steaks
  • olive oil spray
  • green tomato pickles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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