Mango Curry Steak with Coconut Cauliflower Rice
Recipe GLPR7cf2cda73dd7e3
Tender top sirloin steak seasoned with toasted cumin and coriander, served alongside creamy cauliflower rice finished with toasted coconut flakes and topped with a vibrant mango-yogurt curry sauce. A satisfying gluten-free main course with bold Indian-inspired flavors.
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Ingredients
2 Tbsp Cumin seeds
2 Tbsp Coriander seeds
1 tsp Salt
1 lb Top sirloin steaks
½ cup Full-fat coconut Greek yogurt
½ cup Fresh mango, roughly chopped
1 Tbsp Fresh cilantro, roughly chopped
½ tsp Indian-style curry paste
pinch Salt
6 cups Fresh cauliflower, roughly chopped
4 tsp Coconut oil
6 Tbsp Unsweetened coconut flakes
Fresh cilantro, for garnish
Directions
Heat a small, dry frying pan over medium heat. Add the cumin seeds and coriander seeds, stirring constantly until they become golden brown and fragrant, about 1 to 2 minutes.
Transfer the toasted seeds to a spice grinder or small food processor and grind until fine. Stir in 1 tsp of salt and set aside.
Trim excess fat from the top sirloin steaks. Rub the spice mixture over all sides of the steaks, pressing gently to help it adhere. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to develop.
In a food processor, combine the coconut Greek yogurt, chopped mango, 1 Tbsp cilantro, curry paste, and a pinch of salt. Blend until smooth and fully combined.
Transfer the mango-curry sauce to a container and refrigerate until ready to serve.
Preheat your grill to high heat. Once hot, place the seasoned steaks on the grill and cook for 3 minutes until golden brown and lightly charred. Flip the steaks and continue cooking for 2 to 3 minutes more, until the internal temperature reaches 145°F for medium-rare doneness. Transfer to a plate, tent loosely with foil, and rest for 5 minutes before slicing.
While the steaks cook, place the chopped cauliflower in a food processor and pulse until broken down into small, rice-sized pieces.
Preheat your oven to 375°F.
Heat the coconut oil in a large frying pan over medium heat. Add the cauliflower rice and cook, stirring occasionally, until golden brown and tender, about 6 to 8 minutes.
Line a small baking sheet with parchment paper. Spread the coconut flakes evenly on the sheet and bake for 2 to 3 minutes, until light golden brown. Watch closely as they can burn quickly.
Stir the toasted coconut flakes into the cauliflower rice.
Divide the coconut cauliflower rice among serving plates. Top each portion with a sliced steak, drizzle with the mango-curry sauce, and garnish with fresh cilantro. Serve immediately.
