Mango Coconut Curry Steak

Heat a small, dry frying pan over medium heat and cook cumin and coriander seeds, stirring constantly, until golden brown and fragrant (about 1–2 minutes.)

In a small food processor (or spice grinder), grind toasted seeds until fine. Stir in 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 yogurt, mango, cilantro, curry paste and salt until smooth and well combined. Place in the refrigerator until ready to use.

Once steak has been sitting, preheat grill to high heat and place the steak on it. Cook until golden brown and slightly charred—this was 3 minutes for me and my steaks were 3/4 inch thick. Flip and continue cooking until steak reaches desired level of doneness. I cooked mine another 2 minutes to get medium rare. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.

While steak cooks, place chopped cauliflower into a large food processor and process until broken down and the consistency of rice.

Heat coconut oil in a large frying pan on medium heat. Additionally, heat oven to 375ºF.

Place 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 coconut flakes onto 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 cauliflower rice between plates. Top with steak, sauce and extra cilantro for garnish. Devour.

Note: You will not use all the spices, probably only half or so. However, I found it was too little to grind and get nice and fine if I used less whole spices.