Name: Steak with Spicy West African Tomato Salsa, Peanuts & Cauliflower Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 3 cloves garlic; 1 ½ green bell peppers; 1 ½ jalapeño peppers; 1 ½ limes; ⅓ cup peanuts, roasted unsalted; ½ medium red onion; 1.02 kg ribeye steak; 3 tomatoes; black pepper; Dijon mustard; extra virgin olive oil; salt

Steak with Spicy West African Tomato Salsa, Peanuts & Cauliflower RiceSteak with Spicy West African Tomato Salsa, Peanuts & Cauliflower Rice — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

3 cloves garlic

1 ½ green bell peppers

1 ½ jalapeño peppers

1 ½ limes

⅓ cup peanuts, roasted unsalted

½ medium red onion

1.02 kg ribeye steak

3 tomatoes

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a medium bowl.

Add oil, salt, and pepper to the bowl with the cauliflower, then stir to combine. Divide cauliflower rice between two baking sheet pans and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower halfway through, until the rice is golden and tender, 15-20 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Meanwhile, peel, halve, and mince onion; peel and mince garlic. Place both in the reserved bowl.

Juice limes into the bowl with the onion, then add oil, Dijon, salt, and pepper. Whisk to combine the dressing.

Small dice tomatoes. Add to the bowl with the dressing.

Trim, seed, and small dice bell peppers. Add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level, then mince. Add to the bowl, stir to combine the salsa, and set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Thinly slice steak against the grain.

To serve, divide steak and cauliflower rice between plates. Top steak with salsa and peanuts. Enjoy!

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