Mexican Cauliflower Rice with Cheesy Steak Roll-Ups
Mexican Cauliflower Rice with Cheesy Steak Roll-Ups
Mexican Cauliflower Rice with Cheesy Steak Roll-Ups
Paleo, Whole30 compliant and keto friendly, this filling dinner is packed with veggies, protein, and lots of flavor and spice!
4 SERVINGS
Mexican Cauliflower Rice with Cheesy Steak Roll-Ups – Paleo, Whole30 compliant and keto friendly, this filling dinner is packed with veggies, protein, and lots of flavor and spice! Steak rolls filled with spices and cheese are pan-seared and served on top of cauliflower rice flavored with Mexican spices. Healthy and satisfying, keeping you full of energy!
INGREDIENTS LIST FOR THE STEAK ROLL-UPS WITH TACO CAULIFLOWER RICE
The steak rolls
- 1 lb (450g) flank steak, sliced lengthwise
- 1 tablespoon melted butter
- 3 garlic cloves minced
- 1/2 cup chopped parsley
- 1 cup shredded mozzarella
The cauliflower rice
- 1 head cauliflower, riced
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 1 red bell pepper diced
- 1 jalapeño pepper, seeds removed and minced
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 cup (60ml) vegetable stock
- Cilantro for garnish
DIRECTIONS
- In a small bowl, combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper.
- In another small bowl, mix melted butter with minced garlic, parsley, salt, and pepper.
- Lay the flank steak flat on a cutting board with the grain running up and down. Brush with the garlic-herb-butter mixture. Cover with a layer of cheese. Tightly roll up the meat ensuring that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
- Heat a skillet over high heat, add the steak rolls, and sear until a nice crust has developed – about 3 minutes. Flip and repeat with the other side. Remove from the skillet and set aside.
- In the same skillet add 2 tablespoons olive oil. Sauté the onion, garlic, bell pepper and jalapeño until soft, about 3 minutes.
- Add cauliflower rice and stir to coat well, cook for 2 minutes, stirring regularly then add the spice mix and 1/2 cup vegetable stock. Allow the juice to reduce a little and adjust seasoning if necessary.
- Add the steak rolls back to the skillet over the Mexican cauliflower rice and reheat quickly. Garnish with chopped parsley and parmesan shavings and serve immediately. Enjoy!
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