Mango Coconut Curry Steak

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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.

* Per serving · 4 servings · Values may vary.