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Skirt Steak with Cauliflower Rice
To elevate your meal and enhance the dining experience, consider these serving suggestions for the skirt steak with cauliflower rice and roasted vegetables:
Drizzle a flavorful sauce like chimichurri or garlic herb butter over the skirt steak for added depth and taste.
Sprinkle fresh herbs such as chopped parsley, cilantro, or basil on top of the dish for a burst of color and extra flavor.
Offer a side salad with mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing complement to the hearty main dish.
Serve a bowl of steamed green beans or asparagus with a squeeze of lemon juice for an additional low-carb vegetable option.
1 lb skirt steak
1 medium head cauliflower, riced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper, to taste
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion, minced garlic, 1 tablespoon of olive oil, balsamic vinegar, paprika, and dried oregano. Toss well to ensure the vegetables are evenly coated. Season with salt and pepper to taste.
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the cauliflower rice. Chop the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency. Alternatively, you can grate the cauliflower using a box grater.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it's tender and lightly browned. Season with salt and pepper to taste. Remove from heat and set aside.
Season the skirt steak with salt and pepper. Heat a grill pan or outdoor grill on high heat. Cook the steak for 2-3 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Allow the steak to rest for 5 minutes before slicing it against the grain into thin strips.
To serve, divide the cauliflower rice among four plates, top with slices of skirt steak, and arrange the roasted vegetables around the steak.
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