Mango Coconut Curry Steak

1. Heat a small, dry saucepan over medium-high heat and cook the cumin/coriander seeds, stirring constantly, until golden brown and fragrant (about 1-2 minutes).
2. In a small food processor (or spice grinder) grind the toasted seeds until fine. Stir in the salt.
3. Cut 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 flavours develop.
4. To make the dip:
5. In a food processor, blend the yogurt, mango, cilantro, curry paste and salt until smooth and well combined. Place in the refrigerator until ready to use.
6. Once the steak has finished marinating, preheat your grill to high heat and place the steak on it. Cook until golden brown and slightly charred, about 4-5 minutes. Flip over and continue cooking until the steak reaches the desired level of done-ness. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.
7. While the steak cooks, place the chopped cauliflower into a large food processor and process until broken down and it is the consistency of rice.
8. Transfer the cauliflower to a large bowl and microwave for 2 minutes. Set aside.
9. Heat your oven to 400 F and 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.
10 Divide the cauliflower rice between two plates, top with steak, some of the dipping sauce and extra cilantro for garnish. Devour!

Notes:
1. You will most likely have extra spice rub, but it’s easier to work with too much than not enough.
2. Sauce can also be served on the side, or on top or whatever you prefer.