Whole30 Steak & Greens Recipe

Marinated Steak and Greens  -serve with cauliflower

INGREDIENTS
For the marinated skirt steak:
2 tablespoons tamari (or coconut aminos)

2 tablespoons pineapple juice
1 teaspoon apple cider vinegar (you can substitute white vinegar)
2 cloves of garlic, crushed
1 teaspoon minced ginger
4 ounces flank steak, fat removed, sliced into strips crosswise, about 1⁄2-inch thick

For the steak, cauliflower rice, and mustard greens: 1 1⁄2 cups cauliflower florets
1 teaspoon coconut oil
marinated skirt steak (above)

2 tablespoons low sodium chicken stock (you can substitute water) 1 clove garlic, minced
1 teaspoon minced ginger
2 teaspoons tamari (or coconut aminos)

1 cup Kale

PREPARATION
For the marinated skirt steak:
Combine all ingredients except the steak in a small airtight container or ziploc bag, and shake or stir everything together to combine. Add the skirt steak and shake or stir to coat the steak with the marinade. Refrigerate and marinate for a minimum of 30mins and a maximum of 24 hours, flipping halfway through.

For the steak, cauliflower rice, and greens:
Add the cauliflower florets to a food processor fitted with the blade attachment, and pulse 10-15 times, until the florets are roughly the consistency of rice. Some chunks are OK, just pick them out before you cook. If you don’t have a food processor, you can grate the florets on a box grater or mince them by hand.

Turn the heat on the skillet down to medium-low and add the chicken stock, garlic, and ginger. As the chicken stock simmers, scrape the bottom of the pan with a spoon or spatula, to release any browned steak bits stuck to the pan. Cook until the stock is almost evaporated and the garlic and ginger are fragrant, about 45 seconds. Add the raw cauliflower rice, tamari, and mustard greens. Cook, stirring occasionally, until the cauliflower is tender and the mustard greens are bright green, about 4 minutes. If the liquid evaporates and things start to stick, add a splash of water.

When the cauliflower is tender, add the cooked steak strips and the sliced scallion greens, toss everything together, and serve immediately.

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