UBS IN PERSON Cooking Class: Garlic Steak & Breadcrumb Crusted Cauliflower

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Garlic Butter Steak Strips

serves 4

1 ½ lbs steak, cut into 1 ½” strips (rib eye, sirloin, delmonico), at room temperature

Kosher salt and freshly ground black pepper

1-2 tbsp high heat cooking oil

4 tbsp butter

6 cloves garlic, sliced thinly

1 bunch parsley or chives, chopped or sliced

Baguette or toasted bread, for serving

1. Lightly pat steak cubes dry with paper towels to remove moisture. Season well with salt and pepper.

2. Place a wide skillet over high heat and add a thin layer of oil. When the pan is smoking hot, add steak, working in batches if needed so that steak pieces are not crowded in the pan. Cook until brown and crispy on both sides, about 1 - 2 minutes per side. Transfer to a plate and tent loosely with foil.

3. Lower heat under skillet to medium low and carefully wipe oil from the skillet. Melt butter in pan and add garlic and a pinch of salt and pepper. Cook until garlic is aromatic and lightly golden, about 1 - 2 minutes, stirring constantly. Turn off heat, return steak to pan, and add parsley or chives; toss until evenly combined. Serve with bread to soak in butter sauce.

Cheesy Crispy Roasted Cauliflower

Serves 4

1 large or 2 small heads cauliflower, cut into florets, stems cut into ¼” rounds

½ tsp garlic or onion powder

½ tsp smoked or hot paprika or chili powder

½ tsp Italian seasoning or dried herbs (thyme, oregano, rosemary, basil, parsley)

kosher salt and freshly ground black pepper

2/3 cup grated hard cheese such as parmesan, asiago, pecorino, gruyere, or manchego

2/3 cup panko or ½ cup Italian breadcrumbs or 2/3 cup slivered almonds

About ¼ cup olive oil

1. Preheat the oven to 400F and prepare a sheet tray with parchment paper or foil.

2. Place cauliflower florets and stems in a large mixing bowl. In a small mixing bowl, combine spices, salt and pepper, cheese, and breadcrumbs or almonds; mix well. Add enough oil to make a paste and stir well to combine. Pour mixture over cauliflower and mix well. Taste one small piece of cauliflower to be sure it is seasoned to your liking, adding more seasoning if desired.

3. To transfer the vegetables onto the prepared baking tray, first create a bed of the cheesy breadcrumbs with all the spiced breadcrumb mixture that didn’t stick to the cauliflower pieces: hold the bowl upside down over the baking tray and shake out the breadcrumbs, using your hand to cauliflower back in the bowl. Press the breadcrumbs into the tray to create a bed. Lay the cauliflower pieces over the bed of breadcrumbs in a single layer, lightly pressing them in.

4. Place vegetables in oven and cook for about 18 – 24 minutes, rotating the tray halfway through. The vegetables should be deeply golden and sizzling with some crispy char marks on the edges. Pierce veggies with a fork to check for doneness: fork should go through easily and without resistance. If you prefer to cook vegetables so they become more tender, loosely cover tray with foil and return tray to oven; lower oven to 325F and continue to cook for about 5 - 7 more minutes until tender.