YOUR SOLIN GENERATED RECIPE
Garlic-Ginger Seared Steak with Coconut Cauliflower Rice
Enjoy a vibrant dish where tender, seared sirloin steak meets aromatic garlic and ginger, served over a bed of lightly coconut-infused cauliflower rice. This dish balances the rich umami of meat with the freshness of ginger and garlic, creating a flavorful and satisfying meal.
INGREDIENTS
5 oz Sirloin Steak
1 cup Cauliflower (riced)
1/4 cup Light Coconut Milk
1 Garlic Clove
1 tsp Fresh Ginger (minced)
1 tsp Sesame Oil
PREPARATION
Begin by finely processing the cauliflower in a food processor until it reaches a rice-like consistency.
In a small bowl, combine the light coconut milk with a pinch of salt and a drizzle of sesame oil. Gently toss the cauliflower rice in the coconut mixture and set aside.
Pat the sirloin steak dry, then season both sides with salt and pepper.
Heat a skillet over medium-high heat and add the sesame oil. Once hot, place the steak in the skillet.
Sear the steak for about 3-4 minutes on each side for medium-rare (adjust timing to your preferred doneness).
During the last minute of cooking, add the minced garlic and ginger to the skillet, spooning the infused oil over the steak to enhance the flavors.
Remove the steak from the skillet and let it rest for a couple of minutes.
While the steak rests, lightly sauté the coconut cauliflower rice in a clean pan over medium heat for 2-3 minutes until warmed through.
Slice the steak against the grain and serve over or alongside the coconut cauliflower rice, drizzling any pan juices over the top.