1 LB of thin sliced steak
1 Head of Cauliflower
1 Head of Broccoli
1 Small Yellow Onion
1/4 Cup Wagco Oil and Vinegar Taproom’s Traditional Balsamic Vinegar
1/4 Cup Wagco Oil and Vinegar Taproom’s Garlic Olive Oil
3 Tablespoons Wagco Oil and Vinegar Taproom’s Butter Olive Oil
1 Teaspoon Black Pepper
1 Teaspoon Crushed Red Pepper (Optional)
1 teaspoon Garlic Powder
Cut steak in to 1 inch by 1 inch pieces. Place the steak in a bowl and add the Wagco Oil and Vinegar Taproom’s Traditional Balsamic Vinegar and Garlic Olive Oil. Add Crush Red Pepper, and black pepper. Mix well and set aside to allow steak to marinate for at least 30 minutes.
While steak is marinating, cut the florets off of the cauliflower and place into a food processor/blender. Process the cauliflower in to small rice size pieces. After processing the cauliflower, pour it out onto a paper towel. Use another paper towel to press the water out of the cauliflower.
After cauliflower is pressed dry, pour 2 tablespoons of butter olive oil in a pan over medium high heat. Place cauliflower over the butter olive oil and add 1 teaspoon of Garlic Powder, and added pepper and salt to taste. Sauté the cauliflower until it is soft and to your desired consistency. Stir periodically and keep a lid on the pan when not stirring. Don’t allow the cauliflower to burn. Feel free to add additional Butter Olive Oil to the cauliflower while it is cooking to prevent burning.
While the cauliflower rice is cooking, cut your your vegetables (Onion, Broccoli and Zucchini) to desired size. Put 1 tablespoon of the butter olive oil in a pan and sauté your vegetables over medium high. When vegetables are cooked to your desire, add the Steak with marinade to the vegetables and cook for about 5 minutes or until steak is done.
Serve the steak and vegetables over the cauliflower rice and enjoy!