In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Drain the cauliflower and transfer it to a blender or food processor.

Add the heavy cream, truffle oil, and butter to the blender. Blend until smooth and creamy. Season with salt and white pepper to taste. Keep warm.

Preheat your grill or cast-iron skillet over medium-high heat.

In a small bowl, combine the crushed pink peppercorns and coarse sea salt. Rub the mixture all over the hanger steak, pressing it into the meat. Season with freshly ground black pepper.

Drizzle olive oil in the hot skillet or on the grill grates. Add the hanger steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Once cooked, remove the steak from the heat and let it rest for about 5 minutes before slicing.

Spoon a generous amount of truffle-infused cauliflower purée onto each plate. Slice the hanger steak against the grain and arrange it over the purée. Garnish with chopped chives for an added touch of freshness.