Coconut Cauliflower Rice with Mango Curry Steak {Gluten free, Low fat, Low carb, High Protein + Super Simple}

You can never have too many Indian recipes, so give Coconut Cauliflower Rice with Mango Curry Steak {Gluten free, Low fat, Low carb, High Protein + Super Simple} a try. This gluten free and primal recipe serves 2 and costs $3.79 per serving. One portion of this dish contains about 32g of protein, 11g of fat, and a total of 281 calories. It is brought to you by Food Faith Fitness. It works well as a side dish. 130 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 25 minutes. It can be enjoyed any time, but it is especially good for valentin day. A mixture of 0% fat greek yogurt, Top Sirloin, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Zucchini Noodles with Coconut Curry Salmon {Gluten Free, Low Carb, High Protein + Super Simple}, Egg Breakfast Wraps with Bacon, Avocado and Tomato {Gluten Free, Low Fat, High Protein, Low Carb, Super Simple, and Chocolate Coffee Rubbed Steak with Coconut {Low Fat, Gluten Free, High Protein, Low Carb + Paleo} are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a small, dry sauce pan over medium/high heat and cook the cumin/coriander seeds, stirring constantly, until golden brown and fragrant (about 1-2 mins.)In a small food processor (or spice grinder) grind the toasted seeds until fine. Stir in the salt.Cut excess fat off the steak and rub the spice mixture over all sides of it, making sure to really get it into the beef. Cover and refrigerate for at least 2 hours to let the flavours develop.To make the dip:In a food processor, blend the yogurt, mango, cilantro, curry paste and salt until smooth and well combined. Place in the refrigerator until ready to use.Once the steak has been sitting, preheat your grill to high heat and place the steak on it. Cook until golden brown and slightly charred, about 4-5 minutes. Flip over and continue cooking until the steak reaches the desired level of done-ness. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.While the steak cooks, place the chopped cauliflower into a large food processor and process until broken down and it is the consistency of rice.Transfer the cauliflower to a large bowl and microwave for 2 minutes. Set aside.Heat your oven to 400 degrees and line a small baking sheet with parchment paper. Spread the coconut flakes onto the pan and bake until golden brown, about 2-3 mins. They burn quickly so watch them closely. Stir the flakes into the cauliflower rice.Divide the cauliflower rice between two place, top with steak, sauce** and extra cilantro for garnish and DEVOUR.

 

Step by step:

1. Heat a small, dry sauce pan over medium/high heat and cook the cumin/coriander seeds, stirring constantly, until golden brown and fragrant (about 1-2 mins.)In a small food processor (or spice grinder) grind the toasted seeds until fine. Stir in the salt.

2. Cut excess fat off the steak and rub the spice mixture over all sides of it, making sure to really get it into the beef. Cover and refrigerate for at least 2 hours to let the flavours develop.To make the dip:In a food processor, blend the yogurt, mango, cilantro, curry paste and salt until smooth and well combined.

3. Place in the refrigerator until ready to use.Once the steak has been sitting, preheat your grill to high heat and place the steak on it. Cook until golden brown and slightly charred, about 4-5 minutes. Flip over and continue cooking until the steak reaches the desired level of done-ness.

4. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.While the steak cooks, place the chopped cauliflower into a large food processor and process until broken down and it is the consistency of rice.

5. Transfer the cauliflower to a large bowl and microwave for 2 minutes. Set aside.

6. Heat your oven to 400 degrees and line a small baking sheet with parchment paper.

7. Spread the coconut flakes onto the pan and bake until golden brown, about 2-3 mins. They burn quickly so watch them closely. Stir the flakes into the cauliflower rice.Divide the cauliflower rice between two place, top with steak, sauce** and extra cilantro for garnish and DEVOUR.

Nutrition Information:

covered percent of daily need