2-4 thai chilies, thinly sliced (2 for mild, 4 for spicy)
3 tsp. fish sauce
3 tbsp. coconut aminos
2 tsp. minced ginger
salt and pepper, to taste
Bowls:
2 cups riced cauliflower
2 cups shredded purple cabbage
1 avocado, cubed
2 radishes, sliced thin
1/2 jalapeno, sliced very thin
cilantro leaves
Pickled Vegetables:
1 large carrot, peeled and julienned
1 daikon radish, peeled and julienned
1 cucumber, unpeeled and julienned (discard the seedy slices)
2 cloves garlic, minced
juice of 1 lime
1 tsp. fish sauce
1/2 cup rice wine vinegar
4 tbsp. water
1/2 tsp. kosher salt
Spicy Garlic Aioli:
1/2 cup Homemade Mayo (Or Primal Kitchen)
2 cloves minced garlic
1 tbsp. sriracha (or sub 1/2 tsp. cayenne pepper for Whole30)
1 tbsp. rice vinegar
In a bowl or large ziplock bag, combine all of the "for the steak" ingredients and toss to coat steak evenly. Let marinate in the fridge for at 2-4 hours. Meanwhile, combine all of the pickled veggie ingredients in a bowl, toss to coat evenly and either cover and store in fridge until ready to serve, or place in a mason jar until ready to serve.
Also, add all of the "spicy aioli" ingredients in a bowl and stir until well combined. refrigerate until ready to serve.
Remove the marinating steaks from the fridge about 30 minutes prior to cooking to allow to get to room temperature. Heat a grill or grill pan over high heat, when hot add steak to the grill (you can discard the remaining marinade) and grill for 4-6 minutes per side, (I did 4 mins per side for a ittle pink center) or until cooked to desired doneness.
Remove steaks from fridge and onto a plate, cover with foil and let rest for 5 minutes.
Meanwhile, Heat a skillet over medium heat. Add 1 tbsp. olive oil and saute the cauliflower rice for 2 minutes. Add 1/4 cup of water and cover, let steam for about 3 minutes, or until the cauliflower is cooked through.
When ready to serve, divide the cauliflower rice amungst 4 bowls along with the cabbage, avocado, radish, jalapeno, pickled veggies, and cilantro leaves. Slice steak thin and place in bowl and top with the spicy aioli!
Back
