Paleo Filipino Skirt Steak Cauliflower Fried Rice

This Filipino-inspired meal is a perfect balance between savory and citrusy. The lime juice and tomato sauce make it uniquely distinct for Filipino flavor. It’s a wonderful meal perfect for breakfast, lunch, and supper.I lightly score the surface of the skirt steak (I.e. criss cross cut) to allow for better marination. If the skirt steak you purchase is very thin cut (I.e. less than ¼-inch thick), skip the scoring (criss-cross cut) step.

Paleo Filipino Skirt Steak Cauliflower Fried Rice

Ingredients

• 1 lb. skirt steak best silver skin removed (ask the butcher to do this)
• 2 large fried eggs optional

Steak seasonings: (best marinate overnight)

• 3 tbsp coconut aminos
• ½ tsp coarse salt
• Quarter of one whole lime juice
• 2 large garlic cloves crushed
• Black pepper to taste

Simple cauliflower fried rice:

iklan tengah

• 2 cups cauliflower rice
• 2-3 bulbs scallions chopped, separate white and green parts
• 2 small garlic cloves finely chopped
• ¼ tsp ginger grated
• 2 tsp coconut aminos
• 1 tsp sesame oil
• Coarse salt to taste

Quick tomato sauce:

• 1 medium ripe tomato finely chopped
• 1 ½ tbsp shallots finely chopped
• 2 tbsp flat parsley finely chopped
• Lime juice to taste

Instructions

1. Prepare the steak: use a sharp knife to shallow slice/score the steak in a small criss-cross cut pattern to enable better marinating.* Marinate the steak overnight with ingredients under “steak seasonings” or at least 1-2 hours in the fridge.
2. Grill/pan-sear steak: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 2-3 minutes per side for medium to medium-rare, depending on the thickness of the cut, basting the steak with ghee and steak juices. Set aside to rest.
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