Updated: Jul 13, 2018
I wish there were words that could describe how this recipe makes my mouth feel. It's one of those meals that I think about where literally my taste buds jump for joy!
Steak is all personal preference so obviously this one may not be for you, but the marinade of this steak adds so much flavor and then topping it off with the refreshing salsa just makes you say mmmmmmmm. JC is also a big steak person so this is a hit in our house.
1. Buy the already chopped up cauliflower and throw it in a blender or food processor to rice it- doesn't make your kitchen covered in cauliflower.
2. If you can marinade it for a day or an afternoon that flavor will be even better!
1. Add the steak to a ziplock bag and add the olive oil, orange juice, garlic, chipotle peppers, lime zest and juice, and the cilantro. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.
2. Meanwhile, make the cauliflower rice. Preheat the oven to 425 degrees F. Basically, I take store-bought ground cauliflower and throw it in my blender to turn it into rice. I have tried chopping it and doing it myself but my kitchen becomes a mess and I hate dealing with it. This has been the best way for me to rice the cauliflower.
3. Spread the riced cauliflower out on a large baking sheet and toss together with the olive oil, cumin, and a large pinch of salt. Transfer to the oven and cook 10 minutes, toss and cook 10 minutes more or until the cauliflower is tender. Remove and stir in the cilantro and juice + zest of 1/2 a lime juice.
4. Preheat your grill or grill pan to high.
5. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.
6. To make the salsa. In a bowl, combine the mango, jalapeño, lime juice, cilantro, and a pinch of salt.
7. To serve, divide the rice among bowls and top with steak, lettuce, avocado, salsa, and cheese.
1 1/2 pounds flank steak
1/4 cup olive oil
1/3 cup orange juice
4 cloves garlic, minced or grated
1 chipotle pepper in adobo, chopped (or 2 teaspoons chili powder)
zest and juice of 1 lime
1/2 cup fresh cilantro, chopped
shredded lettuce, sliced avocado, and cheese, for serving