Asian Fusion Steak with Cauliflower Fried “Rice”

Ingredients:

• 1 lb. Skirt Steak, Flank Steak or Top Sirloin – pounded to 1/4 inch thickness

Marinade: (best to marinate overnight)

• 3 Tbsp Soy Sauce
• 1⁄2 tsp salt
• 1/2 lime  – juiced
• 2 large Garlic cloves crushed
• Black pepper to taste

Cauliflower fried rice:

• 1 Large Cauliflower – riced
• 3 bulbs Green Onions – chopped (separate white and green parts)
• 2 small garlic cloves – finely chopped
• 1⁄4 tsp ginger – grated
• 3 tsp soy sauce
• 1 tsp sesame oil
• Salt and Pepper to taste

Tomato Chimichurri  sauce:

• 1 medium ripe tomato – finely chopped
• 1 1⁄2 Tbsp shallots – finely chopped
• 2 Tbsp Fresh flat parsley or 1 Tbsp Dried Parsley –  finely chopped
• 1/2 Lime – juiced

Directions:

1. Marinate the steak overnight with ingredients under “marinade” or at least 1-2 hours outside the fridge. Before cooking, take steak out of the fridge for 1 hour to come to room temperature. This helps with cook time and even cooking.

2. Make Tomato Chimichurri in a small bowl and set aside.

3. Add 1 Tbsp Olive Oil to a well heated cast iron skillet or large skillet. Shake excess marinade from steak and cook each side for 2-3 minutes (medium to medium-rare) depending on the thickness of the cut. Remove steak and place onto a large plate. Loosely tent with foil to rest.

4. While the steak is resting, make the Cauliflower Fried Rice.Add 1 Tbsp Olive Oil or avocado oil to a heated skillet, when hot lower the heat to medium.

5. Add white parts of chopped scallions and finely chopped garlic. Season with a small pinch of salt. Saute until fragrant (about 10 seconds).

6. Add Cauliflower rice, grated ginger, soy sauce, and sesame oil. Season with a small pinch of salt. Stir fry quickly to cook until soft (about 5 minutes). Turn off the heat and stir-in green parts of green onions.

7. To Serve: Slice steak against the grain. Serve it on top of cauliflower rice and top with tomato chimichurri.