Skirt Steak with Chipotle Sauce and Cilantro-Lime Cauliflower “Rice” and Beans 2-4 servings 1 14-ounce can fire roasted diced tomatoes 3 garlic cloves, peeled and roughly chopped 2-3 canned chipotle chiles in adobo sauce (depending on desired heat level) 1/2 teaspoon dried oregano, preferably Mexican oregano 2 tablespoons cider vinegar 1/2 teaspoon Worcestershire sauce 1 medium head of cauliflower 2 tablespoons coconut oil 1 medium onion, finely chopped 1 1/2 cups cooked black beans (drained and rinsed if using canned) Large handful of fresh cilantro, chopped Juice of half a lime (whole if not very juicy), plus extra for serving 1 skirt steak (trimmed if necessary)

Skirt Steak with Chipotle Sauce and Cilantro-Lime Cauliflower "Rice" and Beans

Living with a vegetarian hasn’t turned me into a full-blown vegetarian, but I am much more aware now of where my meat comes from when I do buy it. Unfortunately, that comes with a price…and I’m a lot poorer now than I used to be!

That’s where more inexpensive cuts of meat come in, like this skirt steak. Luckily, skirt steak is also extremely delicious (it’s actually one of my favorite cuts) and really easy to cook. I love a good grilled skirt steak, but since that’s not an option in my NYC apartment, I seared it over very high heat on the stove. I like to keep it simple and just season it with plenty of salt. To go with it, I made a slight variation on Rick Bayless’s recipe for chipotle steak sauce, which is a wonderful blend of fire-roasted tomatoes, chipotle peppers, and Mexican oregano.

Have you ever tried cauliflower “rice?” When you grate cauliflower with a box grater or food processor, it looks remarkably like rice.

Cauliflower "Rice"

I won’t lie and say it tastes like rice…because it tastes like cauliflower! But I think that is a great thing because I love cauliflower, and it has a neutral enough flavor to go with most dishes that you would normally serve with rice. I seasoned this version with fresh cilantro and lime juice to go with the flavors of the chipotle sauce, and added some beans to make it a little more hearty.

Vaquero Beans

I used these funny looking Rancho Gordo vaquero beans because they had been in our cabinet for too long, but I would probably use black beans next time for a little more flavor (they looked prettier than they tasted…but aren’t they pretty?!). Canned beans would work perfectly well.

As good as the steak was, the cauliflower “rice” and beans worked great as a vegetarian dish another day with the chipotle sauce and a fried egg (or two) on top. But then again, what isn’t good with a fried egg on top?

Skirt Steak with Chipotle Sauce and Cilantro-Lime Cauliflower “Rice” and Beans

Yield: 2-4 servings

Skirt Steak with Chipotle Sauce and Cilantro-Lime Cauliflower “Rice” and Beans

Chipotle sauce adapted from Rick Bayless's recipe

Ingredients

    For the Chipotle Sauce
  • 1 14-ounce can fire roasted diced tomatoes
  • 3 garlic cloves, peeled and roughly chopped
  • 2-3 canned chipotle chiles in adobo sauce (depending on desired heat level)
  • 1/2 teaspoon dried oregano, preferably Mexican oregano
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • For the Cauliflower Rice and Beans
  • 1 medium head of cauliflower
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • Salt, to taste
  • 1 1/2 cups cooked black beans (drained and rinsed if using canned)
  • Large handful of fresh cilantro, chopped
  • Juice of half a lime (whole if not very juicy), plus extra for serving
  • For the Steak
  • 1 skirt steak (trimmed if necessary)
  • Kosher salt
  • Coconut oil for searing

Instructions

    For the Chipotle Sauce
  • Combine all of the sauce ingredients in a blender or food processor and blend until completely smooth. Transfer to a small saucepan and bring to a simmer. Simmer for 15 minutes. Test for salt before serving and add additional if necessary.
  • For the Cauliflower Rice and Beans
  • Grate the cauliflower using the large holes on a box grater (or in a food processor, if you have one). Heat the coconut oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook until translucent, about 3-5 minutes. Raise the heat to medium-high and add the cauliflower. Saute for about five minutes, or until the cauliflower is tender. Add the beans and stir in until heated through. Remove from the heat and add the cilantro, lime juice, and additional salt to taste.
  • For the steak
  • Pat the steak dry and sprinkle generously with salt. Heat a light skim of the coconut oil in a skillet over very high heat. Add the steak to the skillet. I find that skirt steak varies a lot in thickness, so it could take anywhere from one to three (or more) minutes on each side to reach medium-rare. I like using the finger test for doneness. When it’s cooked to your desired temperature, remove it from the skillet and let it rest for at least a few minutes. Slice thinly against the grain (Tasty Kitchen has a great post on exactly what this means) and serve with the chipotle sauce and cauliflower “rice” and beans.
http://www.culinarycolleen.com/skirt-steak-chipotle-sauce-cilantrolime-cauliflower-rice-beans/
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  • Michelle Lahey

    I’ve never heard of cauliflower “rice” before, but I love that idea!

  • Sacha

    Cauliflower rice—love it! Thanks for introducing me to something new. I love cauliflower in basically any other form, so I’d love to try it this way.

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  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ve been meaning to try cauli-rice after seeing it around the blogosphere lately! I love the idea of adding beans and topping it with a fried egg! Also – that chipotle steak sauce. YUM.

  • http://www.brooklynfarmgirl.com/ Pamela @ Brooklyn Farm Girl

    This is pretty much a dream meal. It has all my favorite foods!

  • Shannon G

    that looks gorgeous! I’ve been trying to perfect my crust made from cauliflower ‘rice’, fun to play with :)



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