Grilled steaks with cauliflower rice
lean beef sirloin steak
360 g, (buy 4 x 100g), fat trimmed
1 tsp, leaves
4 medium, halved
½ medium, coarsely chopped
frozen green peas
1 cup(s), (120g)
fresh flat-leaf parsley
2 tbs, chopped, plus extra sprigs to serve
200 g, wilted (see tip)
2 x 3 second spray(s)
- Lightly spray a chargrill or barbecue with oil and heat over high heat. Sprinkle beef with thyme. Season with pepper. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes.
- Meanwhile, lightly spray tomatoes with oil and season with pepper. Cook for 2 minutes each side or until slightly softened. Transfer to a plate and cover to keep warm.
- Process cauliflower in a food processor with the pulse function until crumbs form. Heat oil in a large non-stick frying pan over high heat. Cook cauliflower for 3 minutes or until golden and tender. Add peas and cook for 1 minute or until heated through.
- Add chopped parsley and sumac to cauliflower mixture and stir to combine. Top cauliflower rice with extra parsley and serve with beef, tomatoes and wilted spinach.