I hope everyone is having a great day today! It’s 12°C and sunny today, and although I would be happier if it was 29°C, it’s much better than the awful snowy cold weather we had last week! I made this recipe for my mom when she visited in September, and since I’m pescatarian, I had to rely on her taste buds for feedback. She told me that this recipe had a lot of flavors going on which satisfied all her savory cravings, from the mild garlic flavor of the rice to the sizzling chili butter steak. Let’s just say she was able to give me a proper review after she cleaned out her plate ;)
Recipe for Steak
1 pound rib eye steak
3-4 fresh thyme branches
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. chopped shallots
1 tbsp. chopped red bell peppers
1 tbsp. organic grass fed butter
¼ tsp chili powder
Recipe for Cauliflower Rice:
1 cup riced cauliflower
1 tsp Flavor God everything seasoning mix
1 small grated garlic clove (or 1/8 tsp garlic powder)
1 tbsp. chopped scallions, red bell peppers, tomatoes, and red onions
Salt and pepper to taste
1 tbsp organic extra virgin olive oil
To get maximum flavor, marinate your steak. Pat the steak dry with a paper towel, then rub in sea salt, black pepper, and olive oil making sure all angles are evenly coated. Place steak in a large ziplock bag or sealed container and place in the refrigerator. Let it marinate overnight. If you would prefer to eat your steak on the same day, then let it marinate for about an hour.
Next, mix room temperature butter and chili powder and place in the refrigerator for 1 hour (a few minutes after you’ve put in your steak). The butter absorbs the flavor of the chili which gives the steak a good flavor kick.
When steak is ready, set your stove to high heat and place your skillet on top of it. When the skillet becomes hot, gently place the steak in it using tongs and let cook uncovered for 4 minutes. Flip steak and turn the heat down to medium heat, then add butter and remaining ingredients making sure all angles of the steak are coated. Spoon the melted chive butter in top of the steak, then let it cook for 2 minutes before turning the heat off. This will give you a medium rare steak, but if you want it medium, cook each side for exactly 4 minutes.
When steak is ready, let it cool off for 5 minutes, then slice into pieces and set aside while you prepare your cauliflower rice.
Place a skillet over medium heat with 1 tsp. olive oil and cook cauliflower rice with chopped ingredients and garlic for 1 minute.
Plate your cauliflower rice and top with your sliced steak. Enjoy!