Mango Curry Steak with Coconut Cauliflower Rice

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!

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Chilling 2

Total Time 25

Servings People

Calories 327kcal

Author FoodFaithFitness

Ingredients

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

Instructions

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.

Notes

*You will not use all the spices, probably only half or so. However, I found it was too little to grind and get nice and fine if I used less whole spices.

Nutrition