Mediterranean Flank Steak with Kale & Feta Cauliflower Rice
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.
Servings 4 people
Ingredients
Flank Steak & Rub
- 1.5 lb Flank Steak
- 2 Tbls red or white wine vinegar
- 2 Tbls extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 3 garlic cloves minced
- 1 teaspoon dried oregano
Yogurt Sauce
- ½ teaspoon Lemon juice + ½ teaspoon zest
- 7-8 oz Greek yogurt
- ½ teaspoon minced garlic
- 1 teaspoon Parsley
- ¼ teaspoon Salt & dash of ground pepper
Kale Cauliflower Rice
- ½ cup Yellow onion, diced
- 1 Tbls Extra virgin olive oil
- 1 teaspoon Ground pepper
- 1 teaspoon Salt
- 2 cups Kale, Raw cut into thin strips
- 6 cups Cauliflower florets
- ½ cup Crumbled feta cheese
Instructions
Prep-Ahead
- 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.
- In a small bowl, mix the yogurt, lemon juice, lemon zest, ½ teaspoon minced garlic, parsley, ¼ teaspoon Salt and a dash of ground pepper.
- 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.
Cook & Enjoy!
- 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.
- Heat a sauté pan on high heat and add 1 Tbls extra virgin olive oil to coat. Add the diced onion and cook for 4 minutes stirring continually so they do not burn. Add the kale to the pan and stir to mix with the onions. Add a dash of salt and pepper to the mixture and cook stirring regularly for 5 minutes.
- Add a drizzle of olive oil to the pan if it seems dry, then add the cauliflower “rice” to the pan mixing with the onion and kale. Once slightly browned, add ½ cup water, reduce to a simmer, and cover for 5 minutes to cook the rice through.
- Remove cover and cook until water has cooked off. Then sprinkle in the crumbled feta and cook for another 2-3 minutes to melt. Turn off the heat.
- 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!
