By Grocery List Plus Editorial Staff | Published on October 4, 2026
Coconut Cauliflower Rice with Mango Curry Steak
Recipe GLPR9de50b6ede24eb
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Average rating: 4.3 (1)
A quick, high-protein bowl featuring seared sirloin steak rubbed with toasted cumin and coriander, served over cauliflower rice tossed with toasted coconut flakes. The creamy mango curry yogurt sauce ties everything together. Naturally gluten-free and packed with flavor in under 30 minutes.
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Ingredients
½ lb Top Sirloin Steaks
1 tbsp Coriander Seeds
1 tbsp Cumin Seeds
Salt
¼ cup Full-fat Coconut Greek Yogurt
¼ cup Fresh Mango, roughly chopped
¼ tsp Curry Paste
Fresh Cilantro, for garnish
3 cup Cauliflower, roughly chopped
3 tbsp Unsweetened Coconut Flakes
Directions
Heat a small dry skillet over medium-high heat. Add the coriander and cumin seeds, stirring frequently, until they become fragrant and turn golden brown, about 1-2 minutes. Transfer to a spice grinder or small food processor and grind until fine. Mix in a pinch of salt and set aside.
Trim any excess fat from the sirloin steaks and rub the toasted spice mixture evenly over all surfaces, pressing gently to help it adhere. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.
While the steak marinates, prepare the mango curry sauce: combine the coconut yogurt, chopped mango, curry paste, a pinch of salt, and fresh cilantro in a food processor. Blend until smooth and creamy. Transfer to a bowl and refrigerate until serving.
Preheat your grill to high heat. Place the marinated steaks on the grill and cook for 4-5 minutes until they develop a golden brown crust and light char. Flip the steaks and continue cooking until they reach an internal temperature of 145°F for medium-rare doneness, about 4-5 minutes more depending on thickness.
Transfer the cooked steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute, then slice as desired.
While the steak cooks, pulse the chopped cauliflower in a large food processor until it resembles the texture of rice grains. Transfer to a microwave-safe bowl and microwave on high for 2 minutes. Stir and set aside.
Preheat your oven to 400°F and line a small baking sheet with parchment paper. Spread the coconut flakes in a single layer and toast in the oven for 2-3 minutes, stirring halfway through, until golden brown. Be careful not to let them burn.
Toss the toasted coconut flakes with the warm cauliflower rice until evenly distributed. Divide the rice between two plates, top each with sliced steak, drizzle generously with mango curry sauce, and garnish with fresh cilantro. Serve immediately.
Comments
Sirloin, cauliflower, mango, and coconut greek yogurt are all reliable finds at Harris Teeter or Walmart, but curry paste and cilantro require a deliberate stop at Harris Teeter or Kroger to ensure decent quality and freshness. The dish clocks in around $12–14 for two servings, driven by the sirloin; budget-conscious cooks might swap for chicken thighs. The stated prep time likely glosses over spice toasting and steak searing, so add 10 minutes to any quoted time. Leftovers reheat decently if you keep the sauce separate, making it a reasonable next-day lunch.
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