Beef Steak with Scallion, Peanut and Lime Sauce, served with Golden Cauliflower Rice and Sautéed Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the steak dry with paper towels and season both sides with the salt and black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the steak for 2 minutes per side until browned.

3. 3

   Transfer the skillet to the oven and cook the steak for 4 to 6 minutes at 220°C / 425°F for medium, or until your preferred doneness. Remove the meat, place it on a plate, and let it rest for 8 minutes.

4. 4

   While the meat rests, make the sauce. In a small skillet over medium heat, add the butter and the remaining tablespoon of olive oil. Stir in the white parts of the scallions and half of the garlic; cook for 1 minute.

5. 5

   Add the roasted peanuts, lime juice, lime zest, honey, red pepper flakes, and 2 tablespoons water. Cook for 1 to 2 minutes, stirring, until slightly thickened. Turn off the heat and add the green parts of the scallions. Set aside.

6. 6

   In another large skillet over medium-high heat, add the riced cauliflower, the remaining garlic, ground turmeric, and a pinch of salt. Cook for 5 to 6 minutes, stirring often, until the cauliflower is tender and lightly golden in spots.

7. 7

   Add the green beans to a skillet with 2 tablespoons water over medium-high heat. Cover and cook for 2 minutes. Uncover and cook 3 more minutes until the water evaporates and the beans are crisp-tender. Season with a pinch of salt and pepper.

8. 8

   Slice the steak into thick strips. Serve a bed of cauliflower rice, arrange the green beans on the side, and place the steak on top. Spoon over the scallion, peanut, and lime sauce before serving.