Ingredients (Serves 2-3):
1.) 1-2 lb Flank Steak
2.) Carne Asada Seasoning. I like Weber Grill Carne Asada Seasoning
3.) 1/2 Onion, diced
4.) 2 tsp jarred minced garlic
5.) 1/2 tsp black pepper
6.) 1/4 tsp salt
7.) 1 TBSP olive oil
8.) 14oz package of cauliflower crumbles (available in the produce section of stores like meijer, looks like this
9.) 3/4 cup chicken broth
10.) 2 Tbsp Tomato Paste – I like these packets available at most grocery stores because they are premeasured and easy to open and there is none leftover to store in the fridge.
Heat oil on medium heat in large skillet and add onions, garlic, salt and pepper. Meanwhile preheat grill or grill pan on high. Once onion mixture is soft, add cauliflower crumbles, broth and tomato paste. Stir until ingredients are distributed evenly and reduce heat to a simmer. Cauli Rice is done when most of the liquid has been absorbed or evaporated and the Cauliflower is tender with a rice like consistency.
While rice is cooking, prepare and cook steak. Rub Carne Asada seasoning on both sides of steak. I give it a thick coating, like in the photo below. Put steak on hot grill (500-600 degrees) and reduce grill level to medium. Cook for 4 minutes on each side for medium rare. Remove steak from grill and allow the cooked meat to rest for 10 minutes before cutting thinly across the grain.
Garnish with cilantro and avocado. I keep a pod of partially dehydrated cilantro in my fridge at all times for garnishes. This avocado slicer really works and is a timesaver.