Steak and eggs with tomato-cauliflower “rice”
Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
20 - 30 Minutes
When you’re looking for a protein-rich meal, it’s hard to beat the classic combination of steak and eggs. Chef Justine’s cauliflower “rice” makes for a terrific low-carb stand-in for standard rice—particularly when cooked Spanish-style with tomato and paprika, and seasoned with her easy, maple-sweetened scallion oil.
- 1 or 2 shallots
- ½ teaspoon sweet smoked paprika
- 1 tablespoon tomato paste
- ¾ pound cauliflower “rice”
- ½ cup diced tomatoes
- 3 scallions
- 1 teaspoon maple syrup
- Two 6-ounce top sirloin steaks
- 2 pasture-raised organic eggs
Make the tomato-cauliflower “rice”
- Peel and finely chop the shallots.
Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring a few times, until the liquid is reduced and the cauliflower is soft, 2 to 3 minutes. Remove from the heat, season to taste with salt and pepper, cover, and keep warm.
While the “rice” cooks, make the scallion oil.
Make the scallion oil
- Trim the root ends from the scallions; coarsely chop the white and light green parts. If desired, cut the dark green parts into strips for garnish.
In a medium frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Pour the oil over the scallions and stir to combine. Set aside.
Cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Cook the eggs
Chef’s Tip To get dinner to the table even more quickly, in Step 3, a few minutes after starting the steaks, start cooking the eggs—in the same pan, if you have the space, or in a second pan, if you don’t mind the extra washing-up.
Nutrition per serving: Calories: 600, Protein: 45 g, Total Fat: 36 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 250 mg, Carbohydrates: 24 g, Fiber: 5 g, Added Sugar (Maple Syrup): 2 g, Sodium: 450 mg