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1.
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Heat a small, dry saucepan over medium-high heat and cook the cumin/coriander seeds, stirring constantly, until golden brown and fragrant (about 1-2 minutes).
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2.
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In a small food processor (or spice grinder) grind the toasted seeds until fine.
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Stir in the salt.
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3.
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Cut excess fat off the steak and rub the spice mixture over all sides of it, making sure to really get it into the beef.
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Cover and refrigerate for at least 2 hours to let the flavours develop.
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4.
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To make the dip: 5.
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In a food processor, blend the yogurt, mango, cilantro, curry paste and salt until smooth and well combined.
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Place in the refrigerator until ready to use.
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6.
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Once the steak has finished marinating, preheat your grill to high heat and place the steak on it.
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Cook until golden brown and slightly charred, about 4-5 minutes.
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Flip over and continue cooking until the steak reaches the desired level of done-ness.
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Transfer to a plate and tent loosely with foil for 5 minutes before slicing.
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7.
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While the steak cooks, place the chopped cauliflower into a large food processor and process until broken down and it is the consistency of rice.
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8.
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Transfer the cauliflower to a large bowl and microwave for 2 minutes.
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Set aside.
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9.
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Heat your oven to 400 F and line a small baking sheet with parchment paper.
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Spread the coconut flakes onto the pan and bake until golden brown, about 2-3 minutes.
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They burn quickly so watch them closely.
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Stir the flakes into the cauliflower rice.
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10 Divide the cauliflower rice between two plates, top with steak, some of the dipping sauce and extra cilantro for garnish.
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Devour!
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Notes: 1.
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You will most likely have extra spice rub, but its easier to work with too much than not enough.
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2.
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Sauce can also be served on the side, or on top or whatever you prefer.
