A very simple meal. Sometimes the simpler it is the better it tastes! This meal serves up a dose of crunchy steamed greens which deliver fibre, folate, vitamin C and K. Coupled with cauliflower rice that is high in vitamin C (one serve provides 77 per cent of your daily vitamin C needs). Finally, a juicy piece of steak to keep your iron levels up and build new blood cells.
- 2 good quality pieces of grass fed beef steak (cut of your choice)
- ½ Head of cauliflower
- 1 tbsp of olive oil
- 1 tsp of paprika
- 1 tbsp of chopped thyme
- 2 field mushrooms
- 2 cups of assorted green vegetables (such as snow peas, bok choy, silverbeet, kale, broccoli, asparagus, brussel sprouts)
- 50g butter
- Shaved pecorino cheese
- Salt and pepper to season.
- Use a blender or grater to chop the cauliflower so that is resembles grains of rice
- Chop up the greens into bite size pieces, rinse under cold water and place in a saucepan. Fill the bottom of the saucepan with a small amount of water (about 2cm)
- Chop the thyme and set aside
- Drizzle a small amount of oil on each piece of steak and season with salt and pepper
- Heat the grill, add the steak once the grill has reached temperature
- Put the saucepan with the green vegetables on the stove and steam on a medium heat for approximately five minutes (you want the greens to still be crunchy)
- Add half the butter to a pan and once melted add the cauliflower, paprika and thyme, cook until soft
- In a separate pan add rest of the butter on a medium to high heat, once melted cook the mushrooms on each side and season with salt and pepper, cook until the mushrooms are tender
- Finish cooking the steak to your liking
- Spoon the cauliflower rice onto the plate, place the steak on top, add the green vegetables to the side, place the mushroom on top of the steak and then add the shaved pecorino.