Marinated Flank Steak With Cauliflower Rice

• servings: 1

Ingredients

For the marinated skirt steak:

1 tablespoon tamari (or coconut aminos)

2 tablespoons pineapple juice

1 teaspoon apple cider vinegar (you can substitute white vinegar)

1 clove garlic, crushed

1 teaspoon minced ginger

4 ounces flank steak, fat removed, sliced into strips crosswise, about ½-inch thick

For the steak, cauliflower rice, and mustard greens:

1 ½ cups cauliflower florets

1 teaspoon peanut oil (or coconut oil)

marinated skirt steak (above)

2 tablespoons low sodium chicken stock (you can substitute water)

1 clove garlic, minced

1 teaspoon minced ginger

1 scallion, green and white separated, thinly sliced

2 teaspoons tamari (or coconut aminos)

1 cup mustard greens, stems removed, leaves thinly sliced into ribbons (you can substitute kale)

Directions

For the marinated skirt steak:

Combine all ingredients except the steak in a small airtight container or ziploc bag, and shake or stir everything together to combine. Add the skirt steak and shake or stir to coat the steak with the marinade. Refrigerate and marinate for a minimum of 6 and a maximum of 24 hours, flipping halfway through.

For the steak, cauliflower rice, and mustard greens:

Add the cauliflower florets to a food processor fitted with the blade attachment, and pulse 10-15 times, until the florets are roughly the consistency of rice. Some chunks are OK, just pick them out before you cook. If you don't have a food processor, you can grate the florets on a box grater or mince them by hand, but it's messy.

Once the steak is marinated, take it out of the marinade and pat it dry with paper towels. Throw the marinade away.

Heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the skirt steak strips, spreading them out so they're not touching. Cook, without touching the steak, until the undersides are lightly browned, about 90 seconds. Flip the steak strips and cook until both sides are browned and the steak is cooked to medium-rare, about 90 seconds more. Use a spoon or spatula to take the steak strips out of the pan and set them aside on a plate.

Turn the heat on the skillet down to medium-low and add the chicken stock, garlic, ginger, and scallion whites. As the chicken stock simmers, scrape the bottom of the pan with a spoon or spatula, to release any browned steak bits stuck to the pan. Cook until the stock is almost evaporated and the garlic and ginger are fragrant, about 45 seconds. Add the raw cauliflower rice, tamari, and mustard greens. Cook, stirring occasionally, until the cauliflower is tender and the mustard greens are bright green, about 4 minutes. If the liquid evaporates and things start to stick, add a splash of water.

When the cauliflower is tender, add the cooked steak strips and the sliced scallion greens, toss everything together, and serve immediately.

Notes

For this recipe, you'll have to marinate the skirt steak for at least 6 hours. Ideally you'll use a food processor to mince cauliflower, but you can also do it with a box grater or a knife.