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Jamaican BBQ Steak w/ Cauliflower Rice & Mustard Greens
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INGREDIENTS:
Serves 2
(2) 5-6 ounce grass-fed sirloin steaks
1/8 tsp ground bay leaf
⅛ cup tomato sauce
1 tablespoon soy sauce
2 3/4 teaspoons apple cider vinegar
Pinch thyme, dried
½ teaspoon smoked paprika
Pinch ground cinnamon
Pinch dried mustard
Pinch ground allspice
¼ cup red onions, diced
1 teaspoon ginger, minced
1 teaspoon fresh garlic, minced
3/4 cup raw cauliflower florets
½ cup matchstick carrots
1 1/2 tsp orange juice
2-3 leaves mustard greens, trimmed
¼ teaspoon agave
⅓ cup raw cashews
Olive Oil
Salt
Pepper
DIRECTIONS
Step 1
Remove center stems from mustard greens. Slice stems into about ¼-inch pieces. Roughly chop leaves into bite-size pieces. Place greens in a large bowl, add carrots. De-stem thyme; finely chop leaves.
Step 2
Heat about 1 ½ tablespoons olive oil in a large sauté pan over medium heat. Add red onions, ginger, and garlic and mustard green stems tohot pan. Season with salt and pepper; stir. Cook 1-2 minutes, stirring frequently.
Step 3
Break up cauliflower florets into pieces, throw in food processor and chop into a "rice" texture.
Add carrots, thyme, and cauliflower "rice" to pan with garlic mixture; stir. Add ⅓ cup water. Bring to a simmer, then reduce heat to medium-low. Cook 8-10 minutes, or until water is cooked off and cauliflower is tender, stirring occasionally. Remove from heat. Salt and pepper to taste.
Step 4
Meanwhile, season both sides of sirloin steaks with salt and pepper. Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add steaks to hot pan. Cook 4-5 minutes on each side, or until fully cooked (or to desired doneness). Transfer steaks to cutting board; let rest at least 3 minutes.
Step 5
To make BBQ Sauce: Take ground bay leaf, soy sauce, thyme, cinnamon, allspice, tomato sauce, 1/2 teaspoon apple cider vinegar, smoked paprika and dried mustard and stir to combine. Add pinch salt and pepper to taste.
Meanwhile return pan used for steaks to stovetop over medium-low heat (do not wipe out pan). Add barbecue sauce and ¼ cup water to pan; stir. Cook 3-4 minutes, or until sauce is warmed through and slightly thickens, stirring occasionally.
Step 6
Combine orange juice, 1 1/4 tsp apple cider vinegar and 1 1/4 TB olive oil in bowl.
Drizzle cider vinaigrette over bowl with mustard greens. Lightly season with salt. Massage until leaves soften. Add chopped cashews
Step 7
Cut steaks against the grain and at an angle into 5-6 slices each. Divide cauliflower “rice” between plates and top with steak. Drizzle with barbecue sauce to taste. Serve salad on the side.
Enjoy!
Stacey
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