Grain-Free Spanish Cauli Rice and Steak – LOW CAL
Ingredients
For Steak:
- 8 oz flat iron or skirt steaks, fat trimmed
- 1 tsp dried oregano
- 1 tsp ancho chili powder sub chili powder
- ½ tsp sea salt
For Tomatoes:
- 2 cup cherry tomatoes
- 1 tsp ghee
- ½ tsp sea salt
- ¼ tsp black pepper
For Rice:
- 2 cup cauli rice
- ¼ cup green peas
- ¼ cup white onion minced
- ½ cup chicken broth
- 3 tbsp tomato sauce no sugar added
- 1 tbsp lime juice
- ½ tsp garlic minced
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp sea salt
- 2 tsp ghee
Instructions
- PREHEAT oven to 400° F. Line a baking sheet with parchment paper. ROASTED TOMATOES: In a mixing bowl, combine ingredients for roasted tomatoes. Stir to coat. Pour onto baking sheet and roast 30-40 minutes.
- CAULIFLOWER RICE: Add 2 tsp of ghee over medium/low heat in a large pan. Add onions and garlic, sauté until they begin to soften, about 5 minutes. Add chicken broth, tomato sauce, turmeric and paprika. Stir to combine. Stir in peas and cauliflower. Season with salt and stir in lime juice. Cook 5 minutes.
- STEAK: rub chili powder, oregano, sea salt and pepper on broth sides of steak. Heat a medium pan over medium/high heat and spray with cooking spray. Once pan is very hot, place steak on and cook 3-5 minutes, turn steak over and cook an additional 3-5 minutes. Allow steak to rest 5 minutes.
- SLICE steak and serve over cauliflower rice topped with roasted tomatoes.
Nutrition
Calories: 347kcal | Carbohydrates: 20g | Protein: 30g | Fat: 18g | Fiber: 5g | Net Carbs: 15g