0 from 9 votes
Mango Curry Steak With Coconut Cauliflower Rice
This tropical twist on steak night pairs bold curry spices with juicy grilled beef and creamy mango sauce for a dinner that tastes like a beach vacation.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4 People
Calories: 327 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
For The Steak:
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon salt
- 1 pound top sirloin steaks
For The Dip:
- ½ cup full-fat coconut Greek yogurt
- ½ cup Mango roughly chopped (90 grams)
- 1 tablespoon cilantro roughly chopped
- ½ teaspoon curry paste Indian-style, not Thai
- Pinch of salt
For The Rice:
- 6 cups cauliflower roughly chopped
- 4 teaspoons coconut oil
- 6 tablespoons unsweetened coconut flakes
- cilantro for garnish
Instructions
- Heat a small, dry frying pan over medium heat and cook the cumin and coriander seeds, stirring constantly, until golden brown and fragrant (about 1-2 minutes).
- In a small food processor or spice grinder, grind the toasted seeds until fine. Stir in the salt.
- Cut the excess fat off the steak and rub the spice mixture over all sides of it, making sure to really get it into the beef. Cover and refrigerate for at least 2 hours to let the flavors develop.
- In a food processor, blend the yogurt, mango, cilantro, curry paste, and salt until smooth and well combined. Refrigerate until ready to use.
- Once the steak is ready to cook, preheat your grill to high heat and place the steak on it. Cook until browned and slightly charred; this was 3 minutes for me (my steaks were ¾-inch thick). Flip over and continue cooking until the steak reaches your desired level of doneness. I cooked mine another 2 minutes for medium-rare. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.
- While the steak cooks, place the chopped cauliflower into a large food processor and process until it's the consistency of rice.
- Heat the coconut oil in a large frying pan over medium heat and preheat your oven to 375°F.
- Place the cauliflower into the hot pan and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes.
- Line a small baking sheet with parchment paper. Spread the coconut flakes onto the pan and bake until golden brown, about 2-3 minutes. They burn quickly so watch them closely. Stir the flakes into the cauliflower rice.
- Divide the cauliflower rice between plates, top with steak, sauce, and cilantro for garnish. DEVOUR.
Cup of Yum
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
14.9g
(5%)
Protein
30.7g
(61%)
Fat
16.8g
(26%)
Saturated Fat
9.2g
(46%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Cholesterol
5.6mg
(2%)
Sodium
674mg
(28%)
Potassium
528mg
(15%)
Fiber
5.3g
(21%)
Sugar
7.2g
(14%)
Vitamin A
200IU
(4%)
Vitamin C
104mg
(116%)
Calcium
36mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 14.9g | 5% |
| Protein | 30.7g | 61% |
| Fat | 16.8g | 26% |
| Saturated Fat | 9.2g | 46% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 5.6mg | 2% |
| Sodium | 674mg | 28% |
| Potassium | 528mg | 11% |
| Fiber | 5.3g | 21% |
| Sugar | 7.2g | 14% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 104mg | 116% |
| Calcium | 36mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.