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Jamaican BBQ Steak w/ Cauliflower Rice & Mustard Greens

by on ‎02-17-2017 12:00 PM

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.

 

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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.

 

 

 

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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. 

 

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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

 

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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.

 

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Enjoy!

Stacey

 

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