Mealime recipe · lives on in MealPot
Steak with Spicy West African Tomato Salsa, Peanuts & Cauliflower Rice
- 25 min
- 2–6 servings
- 659 kcal / serving
- ★ 4.3 on Mealime
A ribeye steak rests atop a bed of cauliflower rice, crowned with a bright, spicy tomato salsa studded with peanuts. The dish comes together quickly for a weeknight, with a punch of heat and crunch from the peanuts.
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Ingredients
- ½ medium headcauliflower
- 1 clovegarlic
- ½green bell pepper
- ½jalapeño pepper
- ½lime
- ⅛ cuppeanuts, roasted unsalted
- ¾ lbribeye steak
- 1shallot
- 1tomato
- shallots
- tomatoes
- green bell peppers
- jalapeño peppers
- limes
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater or food processor · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Roast the cauliflower: preheat the oven to 425°F. Coarsely grate or pulse in a processor to resemble rice and place in a bowl.
- Toss the cauliflower with oil, salt, and pepper, then spread in an even layer on a baking sheet and start roasting, stirring halfway through until tender and golden, about 15 minutes.
- Season the steak on both sides with salt and pepper, then heat a nonstick skillet with a splash of oil over medium-high heat.
- Sear the steak until it reaches your desired doneness, about 2–5 minutes per side, then transfer to a plate to rest for 5 minutes.
- Prepare the salsa by peeling and mincing the shallot and garlic, then combine with lime juice, oil, Dijon, salt, and pepper in the reserved bowl. Dice the tomato and bell pepper; add them to the dressing. Mince the jalapeño (removing seeds and ribs to reduce heat) and fold into the salsa; mix well and set aside.
- Slice the rested steak thinly against the grain. To serve, divide the cauliflower rice and steak between plates, spoon over the salsa, and top with peanuts; enjoy.
Two tips
- Prep ahead: make the salsa up to 1 day in advance and refrigerate, then bring to room temperature before serving.
- Serving idea: pair with additional lime wedges and a simple green salad using pantry items for a fresh contrast.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 38 g
- Carbs
- 18 g
- Fat
- 51 g
- Fiber
- 6 g
- Sodium
- 137 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.