This steak with cauliflower salad it is fresh and full of flavor! This dish is very easy to make and can be done in about 30 minutes.
Growing up in Argentina I was not familiar with Mexican flavors and cuisine until I moved to the United States. Now, living in San Diego, I embraced their ingredients and spices and love to combine them in different ways to come up with healthy recipes.
This recipe calls for steak but you could use chicken instead. I would like encourage you to consume grass-fed beef any time you can. I am used to eat lots of meet, but in the last few years I learned that I don’t need to consume that much protein and started to reduce the amount of meat and to invest those dollars in better quality meat.
If you are interested on learning more about grass-fed vs grain-fed meat you can read this article written by Dave Asprey.
I hope you try and enjoy this recipe! 🙂
Mexican Spiced Steak with Cauliflower Salad
For the steak
- Smoked Paprika, 1 tsp
- Garlic Powder, 1 tsp
- Chipotle Chile Pepper, 1/2 tsp
- Salt, 1/2 tsp
- Cumin, 1/2 tsp
- Black Pepper, 1/2 tsp
- Olive oil, 1 tsp
- Grass-Fed Beef Ribeye Steak (or your favorite steak), 10 oz
For the salad
- Cauliflower Rice (pearls), 2 cups
- Jalapeno Pepper, 1 (seeds removed and finally chopped)
- Juice of one lime (3 Tbsp)
- Cilantro, 1/4 Cup
- Onion (finally chopped), 4 Tbsp
- Olive oil, 3 Tbsp
- Salt, 1/4 tsp
Pre-heat the outdoor gas grill.
In a small bowl mix all the dry spices for the rub.
Brush the olive oil on the stake and rub each side of it with about 1 1/2 tsp of the rub.
Grill for about 8 minutes each side, depending of the thickness or the steak and how cooked you like it.
In the meantime mix together all the salad ingredients.
When the steak is done, wrap it in aluminum foil and let is stay for 5 minutes. Slice it and serve over the salad.