Spiced Steak with Cauliflower Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 106 milligrams
- Sodium
- 417 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 12 grams
- Sugar
- 43 grams
- Total: 40 min
- Active: 40 min
Ingredients
6 cups cauliflower rice (or 1 large head, grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless rib-eye steaks, trimmed
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 cup sliced celery
1/4 cup sliced almonds
1/4 cup dried cranberries
2 large cloves garlic, thinly sliced
1 tablespoon white wine vinegar
1/4 cup chopped fresh parsley
Directions
- Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
- Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.