This mango curry steak is served with coconut cauliflower rice for an easy, weeknight dinner that is low carb, gluten free and has bold, addicting flavor!
PIN Mango Curry Steak
“Scruff so fancy. She already know”
“She in the fast lane, from Washington to Missouri”
You guys. This is my version of that way-too-catchy song that used to be really popular a million years ago on the radio. This also happens to be the version that I sing to my dog, Scruffy, ALL DAY LONG.
Seriously, every time I see her, I sing it. Which is, umm, all day long.
Sometimes I also channel my inner Magic! and sing “why Scruff gotta be so ruuuuddeeee? I’m gonna marry her anyway”
Yes. I just said I was going to marry my dog.
These are the problems with working from home with Z-E-R-O coworkers:
- You think of weirdo-person things like marrying your dog.
- You have no one to talk to all day, so you go a little nut-so ca-ray-zay and start singing versions of popular pop hits to above mentioned dog, while she looks at you like you are, in fact, nut-so ca-ray-zay.
Welcome to my life ya’ll.
Anyway. This is kind of, sort of on topic BECAUSE this steak and cauliflower rice recipe, like the radio smash-hit, feels QUITE FANCY.
With it’s velvety-smooth and ultra-thick and creamy mango coconut sauce and its flavorful, reminds-you-of-the-tropics coconut cauliflower rice you might just think you’re sitting on a cute little patio at a cute little restaurant on the beach somewhere. Just add a blended raspberry mojito and you are SET. Maybe even get wild and have some Mango frozen yogurt for dessert? Maybe that’s too much.
Remember that time we turned those cauliflower rice Fish Tacos into bowls of heathy goodness by throwing them over cauliflower rice? Well, today folks, I bring you more cauliflower goodness….with the addition of crunchy coconut because I discovered how AMAZING this is with that mango chicken, and now I just can’t stop adding coconut to everything that goes into my face.
It’s turning into a problem. But that’s a story for a different day.
Let’s talk about the coriander and cumin seeds here because they are VERY key and necessary to finding yourself in a yummy, flavorful mango curry steak situation. Do not try to just rub on the ground version of these spices because you will be left with lackluster flavor and you will not be happy about it.
Toasting the whole spices and grinding them yourself not only makes you feel like a serious cooking fancy elitist person (almost as fancy as my dog) but it also brings out the flavor of the spices that coats your curry steak and gives it this PUNCH of bold flavor that is HIGH LEVEL addicting.
Drizzling all that creamy, smooth and sweet mango coconut yogurt sauce is the perfect way to bring the heat back down a little but in a way that COMPLEMENTS the bold spices and doesn’t try to mask them.
If you know what I mean.
Even if you don’t, you just have to know that it’s pretty much perfect.
If you don’t like steak, I imagine this would also be very delicious on chicken or salmon or even mahi mahi if you want to get extra tropical. Really this spice rub and dip is super versatile and yummy on almost all things.
Sweet mango, bold curry and juicy steak. Internet friends, it does not get any better than that.
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For the steak
- 2 Tbsp Cumin Seeds *
- 2 Tbsp Coriander seeds *
- 1 tsp Salt
- 1 Lb Top Sirloin Steaks
For the dip:
- 1/2 Cup Full-fat coconut Greek yogurt (I like Liberte)
- 1/2 Cup Mango, roughly chopped (90g)
- 1 Tbsp Cilantro, roughly chopped
- 1/2 tsp Curry paste (Indian style not Thai)
- Pinch of salt
For the rice:
- 6 Cups Cauliflower roughly chopped
- 4 tsp Coconut oil
- 6 Tbsp Unsweetened coconut flakes
- Cilantro, for garnish
- Heat a small, dry frying pan over medium 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 the 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 flavors develop.
- 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, this was 3 minute for me and my steaks were 3/4 inch thick. Flip over and continue cooking until the steak reaches the desired level of done-ness. I cooked mine another 2 minutes to get medium rare. 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 processo rand process until broken down and it is the consistency of rice.
- Heat the coconut oil up in a large frying pan on medium heat. Additionally heat your oven to 375 degrees.
- Place the cauliflower into the hot pan and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes.
- 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.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8POINTS+: 8. OLD POINTS: 7
(per 1/4 of the recipe (steak, sauce and cauliflower rice)
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