Sirloin Steak*, Mashed Curried Cauliflower* and Tomato Salad/Dinner Low Carb
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 333.6
- Total Fat: 5.3 g
- Cholesterol: 2.5 mg
- Sodium: 709.1 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 3.6 g
- Protein: 31.7 g
IntroductionShapeshifter Recipe Low Carb Shapeshifter Recipe Low Carb
1 serving Cauliflower Puree* (curry option)
85 g sirloin steak, room temperature (see Base Recipes "Steak, Sirloin: How to Trim and Portion" to prepare raw steak)
1/4 tsp Montreal Steak Spice (or more to taste)
2 cups torn red leaf lettuce
5 basil leaves, torn
2 tomatoes, sliced thickly
2 tbsp chives, chopped
1 cucumber, peeled, seeded, chopped
2 oz (6 tbsp) greek yogurt
1 sprig dill, chopped (or 1 tsp dried dill)
1 glove garlic, diced
1 tbsp each chives, parsley, mint chopped
When you buy sirloin steak, ask the butcher if s/he has a tenderizer machine (pokes holes in the meat). If no, use your metal meat mallet's spikey side to pound the steak 2 or 3 times on each side before you cook the steak. It is unlikely you can buy a 3 oz sirloin steak, so cook your steak, cut off the appropriate amount, then reserve the rest of the steak for a snack protein.
Remove steak(s) from the refrigerator. To tenderize the steak, place on a cutting board and beat 3 or 4 times on each side with the pointy end of the kitchen mallet. Season on both sides, and let sit at room temperature about 20 minutes.
Pre-heat the BBQ or oven broiler to high.
Prepare the Cauliflower Puree, with the curry option, following Base Recipe.
While the cauliflower is cooking, slice the tomatoes, tear the lettuce and basil leaves, and pour the salad dressing over the tomatoes (don't toss). Sprinkle chives over all. Set aside.
Grill the steak 2-3 minutes a side for medium rare, or more depending on how you like them. Remove from the heat and let steaks rest for a few minutes.
While steak is resting re-heat the cauliflower. Serve the steak on the same plate as the cauliflower puree, and the salad on a separate plate.