Steak With Cumin-Lime Yogurt and Cauliflower Salad

By mschweickert

Ingredients

• 1/2 cup plain low-fat Greek yogurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon finely grated lime zest plus 2 tablespoons lime juice
• kosher salt and black pepper
• 1 small head cauliflower (about 1 1/2 pounds), trimmed and halved lengthwise
• 2 scallions, thinly sliced
• 1 ounce pecorino, grated (1/4 cup)
• 1/4 cup olive oil
• 1 1/4 pounds skirt steak, cut into 4 pieces

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Whisk together the yogurt, cumin, lime zest, and ¼ teaspoon each salt and pepper in a small bowl; set aside.

Thinly slice the cauliflower, starting with the crown and working down to the stem end.

Toss together the cauliflower, scallions, pecorino, lime juice, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper
in a medium bowl.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼
teaspoon pepper.

Cook, 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

Serve the steak with the cauliflower salad and cumin-lime yogurt.