Steak With Cumin-Lime Yogurt and Cauliflower Salad

steak-yogurt-cailiflower-salad
Photo by Gentl & Hyers
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 414 calories
    • Fat 27 g
    • Sat Fat 8 g
    • Cholesterol 71 mg
    • Sodium 708 mg
    • Protein 35 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 156 mg

Whisk together the yogurt, cumin, lime zest, and ¼ teaspoon each salt and pepper in a small bowl; set aside.Thinly slice the cauliflower, starting with the crown and working down to the stem end.Toss together the cauliflower, scallions, pecorino, lime juice, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.Cook, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.Serve the steak with the cauliflower salad and cumin-lime yogurt. 

Ingredients

  1. Check 1/2 cup plain low-fat Greek yogurt
  2. Check 1/2 teaspoon ground cumin
  3. Check 1/2 teaspoon finely grated lime zest plus 2 tablespoons lime juice
  4. Check kosher salt and black pepper
  5. Check 1 small head cauliflower (about 1 1/2 pounds), trimmed and halved lengthwise
  6. Check 2 scallions, thinly sliced
  7. Check 1 ounce pecorino, grated (1/4 cup)
  8. Check 1/4 cup olive oil
  9. Check 1 1/4 pounds skirt steak, cut into 4 pieces

Directions

  1. Whisk together the yogurt, cumin, lime zest, and ¼ teaspoon each salt and pepper in a small bowl; set aside.
  2. Thinly slice the cauliflower, starting with the crown and working down to the stem end.
  3. Toss together the cauliflower, scallions, pecorino, lime juice, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Cook, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
  6. Serve the steak with the cauliflower salad and cumin-lime yogurt.