15-Min Carb-Conscious Moroccan Beef Steaks

Nutrition per serve

Ingredients

• 300g cauliflower rice
• 20g slivered almonds
• 1stalk celery
• 1bunch parsley
• 10g Moroccan seasoning
• 2pcs beef rump steaks
• 50g baby spinach leaves
• 1pcs olive oil
• 15ml extra virgin olive oil
• 8ml white wine vinegar
• 5ml dijon mustard
• 5ml honey

Method

1. Step 1 — Bake cauliflower rice
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Spread the cauliflower rice over the lined tray and season with salt and pepper. Bake for 6 mins, then scatter over the almonds and bake for a further 3-4 mins until golden and toasted.
2. Step 2 — Marinate steaks
   While the cauliflower rice is baking, thinly slice the celery on an angle. Coarsely chop the parsley leaves, discarding the stems. Combine the Moroccan seasoning and a generous drizzle of olive oil in a large bowl and season with salt and pepper. Add the steaks and turn to coat.
3. Step 3 — Cook steaks
   Heat a medium frypan over high heat until hot (it's important to have the pan very hot before adding the steaks, otherwise they may stew slightly and become tough). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Toss salad and serve
   Meanwhile, combine 1 tbs extra virgin olive oil, 1½ tsp white wine vinegar, 1 tsp dijon mustard and 1 tsp honey in a large bowl and season with salt and pepper. Add the cauliflower rice mixture, spinach, celery and parsley to the dressing and toss to combine. Divide the cauliflower rice salad and steaks among plates to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
   We value and listen to your feedback. Tell us what you think about this recipe by rating it in the app or on the website.

Allergens

Sulphites, Almond