Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Spices

  • Salt 2 tsp

  • Red Pepper Flakes 1 pinch

  • Black Pepper 3 pinches

Produce

  • Broccoli 2 heads

  • Lemon 1/2

  • Cauliflower 1 head

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 4

Pantry

  • Olive Oil 89 ml

  • Seedless Raisin 45 g

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Preparation

  1. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to a food processor. Chop/Pulse until it resembles rice. Set pan to high heat for 2 minutes. Add oil, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Discard garlic & thyme.

    • 1 head, chopped Cauliflower
    • 2, peeled Garlic Cloves
    • 2 Tbsp Olive Oil
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  2. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 680 g, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  3. Prep Veggies

    Prep ingredients. Set half the garlic aside. Set pan to high heat for 2 minutes. Add ingredients; cook for 2-3 minutes

    • 2 heads, chopped Broccoli
    • 2 Tbsp Olive Oil
    • 2, sliced Garlic Cloves
  4. Cook Broccoli

    Add all ingredients to pan with broccoli. Cover & cook for 3 minutes.

    • 1 pinch Red Pepper Flakes
    • 1, sliced Garlic Clove
    • 45 g Seedless Raisin
    • 120 ml Vegetable Stock
  5. Season Broccoli

    Season broccoli. Stir to combine.

    • 1/2 tsp Salt
    • 1 pinch Black Pepper
    • 1/2, juiced Lemon
  6. Combine Steak and Broccoli

    Give it a stir. Server over Cauliflower Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 8.0 g 41%
Unsaturated Fat 23 g  
Cholesterol 110 mg 37%
Sodium 1360 mg 60%
Total Carbohydrate 22 g 8%
Fiber Total Dietary 5 g 17%
Sugars Total 11 g  
Protein 41 g 83%
Vitamin C 111 mg 120%
Calcium Ca 110 mg 8%
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By Innit Culinary Team