This was great, and it was such a simple summer meal. I’m not actually going to tell you how to cook a steak. I think that everyone has their preferred method whether it be broiled, grilled, or pan seared. I made this with the riced cauliflower because it is perfect with the juices of the steak and the sauce. A little bit of this sauce goes a long way, so start off with a little and then work your way up if you would like more.
- 1/4 cup water
- 1/2 tsp crushed red pepper (more if you like a spicy sauce)
- 1 tsp sea salt
- 2 tsp dried oregano
- 5 large garlic cloves
- 2/3 cup flat leaf parsley (whole, not chopped)
- 1 cup cilantro (whole leaf, not chopped)
- 1/4 cup balsamic vinegar
- 1/2 cup avocado oil or olive oil
- 1 head cauliflower, broken down into large chunks
- 2 Tbsp avocado oil or bacon fat
Combine all ingredients in a small food processor except for the cauliflower, olive oil, and avocado oil (or bacon fat). You may need to blend the parsley first, and then the cilantro so that it will all fit. Pulse continuously as you pour the olive oil into the top of the food processor (it will go through the drip holes in the top). Put the sauce aside and in a larger food processor, pulse the cauliflower until it appears as a “rice” consistency. Heat remaining oil in a skillet over medium-high heat. Add cauliflower and saute for 10 minutes, stirring occasionally. Serve with steak, chicken, or fish.