Mediterranean Flank Steak with Kale & Feta Cauliflower Rice is a delicious Mediterranean-inspired recipe with a flavorful garlic-oregano-rubbed flank steak on top of delicious cauliflower "rice". Finish with a cool and bright lemon garlic yogurt sauce. Mediterranean cuisine is filled with fresh and natural ingredients, both of which hold true in this meal. The simple rub for the flank steak lets the meat be the hero. The salty, texture-filled, Kale and Feta Cauliflower Rice seriously tastes just like rice filled with flavor.
Combine all ingredients for the Rub in a small bowl. Spread rub all over meat massaging to ensure complete coverage. Cover and chill for at least 3 hours or overnight. If storing overnight, put into sealed container or large sealed baggie.
Dice the onion, thinly slice the kale into 2 inch strips.
Cut off the cauliflower florets and break up into 6 cups small pieces (will reduce once blended) that can go into the blender. Blend into rice-size pieces. Repeat until all blended. Store in fridge.
For medium rare, grill meat high heat for 6 minutes on the first side then flip and grill another 4-5 min. For medium, you will want to keep it on the grill for another 3-4 minutes. After removing the meat from the grill, LET IT REST! There will be some carryover cooking, but most importantly, the juices will absorb back into the meat to keep it moist.
Slice the flank steak going against the grain into thin slices.
Plate the Kale & Cauliflower Rice, then top with several slices of flank steak. Drizzle Yogurt sauce over top. Enjoy!