Paleo Filipino Skirt Steak Cauliflower Fried Rice ! Low carb cauliflower fried rice with gluten-free steak marinade pan seared in cast iron skillet. Add this easy healthy recipe to your Paleo, Keto, and Whole30 meal plan. Follow the link for quick video tutorial + print the recipe !
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5 from 10 votes

Paleo Filipino Skirt Steak Cauliflower Fried Rice

Low carb cauliflower fried rice with gluten-free steak marinade pan seared in cast iron skillet. Add this easy healthy recipe to your Paleo, Keto, and Whole30 meal plan !
Course Breakfast, Brunch, Main Course
Cuisine Asian American
Keyword Filipino Food, Filipino skirt steak, Filipino skirt steak cauliflower fried rice, Flipino steak and fried rice, Whole30 Breakfast Ideas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Calories 341kcal
Author ChihYu

Ingredients

  • 1 lb. skirt steak best silver skin removed (ask the butcher to do this)
  • 2 large fried eggs optional

Steak seasonings: (best marinate overnight)

  • 3 tbsp coconut aminos
  • ½ tsp coarse salt
  • Quarter of one whole lime juice
  • 2 large garlic cloves crushed
  • Black pepper to taste

Simple cauliflower fried rice:

  • 2 cups cauliflower rice
  • 2-3 bulbs scallions chopped, separate white and green parts
  • 2 small garlic cloves finely chopped
  • ¼ tsp ginger grated
  • 2 tsp coconut aminos
  • 1 tsp sesame oil
  • Coarse salt to taste

Quick tomato sauce:

  • 1 medium ripe tomato finely chopped
  • 1 ½ tbsp shallots finely chopped
  • 2 tbsp flat parsley finely chopped
  • Lime juice to taste

Instructions

  • Prepare the steak: use a sharp knife to shallow slice/score the steak in a small criss-cross cut pattern to enable better marinating.* Marinate the steak overnight with ingredients under “steak seasonings” or at least 1-2 hours in the fridge.
  • Grill/pan-sear steak: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 2-3 minutes per side for medium to medium-rare, depending on the thickness of the cut, basting the steak with ghee and steak juices. Set aside to rest.
  • Cauliflower rice: Add 1 tbsp ghee or avocado oil to a heated skillet, when hot lower the heat to medium, add white parts of chopped scallions and finely chopped garlic. Season with a small pinch of salt. Saute until fragrant (about 10 seconds). Add 2 cups cauli rice, grated ginger, coconut aminos, and sesame oil. Season with a small pinch of salt. Stir fry quickly to cook the cauli rice to a soft (but not mushy) texture. Turn off the heat and stir-in green parts of scallion.
  • Serve: Slice steak against the grain. Serve it with cauliflower rice, fried egg, and top with tomato sauce.

Video

Notes

*lightly score the skirt steak will enable better marination. If the skirt steak you purchase is very thin cut (I.e. less than ¼-inch thick), skip the scoring (cross-cross cut) step.
 

Nutrition

Serving: 293g | Calories: 341kcal | Carbohydrates: 8g | Protein: 39g | Fat: 17.5g | Saturated Fat: 5.8g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 60.2mg | Calcium: 70mg | Iron: 4.1mg