Seared Ribeye with Ginger-Cilantro Cucumber Salad & Cauliflower Rice

Directions

1. Wash and dry all produce.
2. Coarsely grate the cauliflower and transfer it to a medium bowl; trim the leaves and stem.
3. Green onions are sliced thin and folded into the cauliflower bowl.
4. Heat a skillet over medium-high heat.
5. Pat the steak dry, cut into portions, and season both sides with salt and pepper.
6. When the skillet is hot, add a bit of oil and cook the steak to your preferred doneness, 2–5 minutes per side; rest loosely covered.
7. Peel and mince the ginger and garlic and place in a small bowl; squeeze lime, then whisk in oil, vinegar, and salt to make the dressing, and stir in minced cilantro leaves.
8. Dice the cucumber and fold it into the dressing to make the salad.
9. Return the skillet to medium-high heat, add more oil, then cook the cauliflower with green onions and a pinch of salt until tender, about 5 minutes; remove from heat and keep warm.
10. Assemble by dividing the cauliflower rice, steak, and cucumber salad between plates, then serve immediately.