Introduction
This indulgent yet beautifully simple dish was created in collaboration with food writer and cook Margie Nomura, best known for her much-loved platform Desert Island Dishes. Combining bold flavours with comforting textures, this recipe celebrates seasonal ingredients and elevates everyday cooking with a touch of luxury – perfect for a cosy night in or an impressive dinner for guests.
About Margie Nomura (Desert Island Dishes)
Margie Nomura is a professional chef, recipe developer, and the creator of Desert Island Dishes, a popular online destination for easy, approachable home cooking. With over ten years of experience as a private chef, Margie is passionate about creating recipes that deliver maximum flavour with minimal effort. Her philosophy centres around ‘low effort, high reward’ cooking – helping home cooks build confidence in the kitchen while enjoying delicious, unfussy meals.
Why Maldon Garlic Sea Salt Flakes Elevates This Dish
The secret to this recipe’s depth of flavour is Maldon Garlic Sea Salt Flakes. Their delicate, flaky texture and balanced garlic infusion enhance each element of the dish – from seasoning the steak to enriching the wild garlic butter. Unlike standard salt, these flakes add both flavour and texture, ensuring every bite is perfectly seasoned while complementing the natural richness of the butter and steak.
How To Make Wild Garlic Butter Steak Bites and Cauliflower Puree
- To make the wild garlic butter, add the wild garlic leaves to a blender with2 tbsp olive oil and the lemon juice and blitz to a puree. Add 200g of the butter (reserving the rest for the cauliflower) and a good pinch of Maldon Garlic Sea Salt and whizz until smooth. If you don’t have wild garlic just sub with 2-3 cloves garlic and add a handful of parsley or basil works too.
- Cut the cauliflower until florets and boil until super tender then drain and transfer to a blender with the butter and a good pinch salt and blitz until smooth. Add the cream and blitz again. Cut the steak into bites, add to a bowl with olive oil, Maldon Original Sea Salt and pepper and mix. Get a pan very hot and add in the steak, turning so it’s browned on all sides.
- Cook it to your liking, you can have it still pink in the middle or you can cook it through. Add in a generous spoonful of the wild garlic butter and let it melt and sizzle around the steak. Spoon the cauliflower puree into a bowl, top with the steak and plenty of the wild garlic butter. I served mine with some roasted tomatoes but serve it with whatever you like, some rocket or a green salad would work well.
Final Touch
This dish is all about simple ingredients elevated through flavour, texture and quality seasoning. Tried it yourself? We’d love to see! Tag us on social media and share your creations.
