Rating: 3 stars
46 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 17
  • 1 star values: 1


Credit: Gentl & Hyers

Recipe Summary test

20 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

414 calories; fat 27g; saturated fat 8g; cholesterol 71mg; sodium 708mg; protein 35g; carbohydrates 6g; sugars 3g; fiber 2g; iron 4mg; calcium 156mg.