Keto Steak Rollups with Mexican Cauliflower Rice

The Preparation

12 ounce flank steak
1 tablespoon butter, melted
2 teaspoon fresh garlic, minced
1/4 cup fresh parsley, chopped
3/4 cup shredded mozzarella
Salt and pepper to taste
400 gram cauliflower, riced
3 tablespoon olive oil
1/2 medium yellow onion, minced
1/2 medium red bell pepper, diced
1 medium jalapeno pepper, de-seeded + minced
2 teaspoon fresh garlic, minced
1 teaspoon cumin
1 tablespoon tomato paste
3 tablespoon fresh cilantro, for garnish
The Execution

Measure out and prepare all the ingredients.
In a bowl, combine the melted butter, minced garlic, parsley, and salt and pepper.
Lay the flank steak out on a cutting board. Drizzle with the butter mixture and spread evenly.
Add the shredded mozzarella cheese.
Roll up the steak and pin it with toothpicks. Cut the steak against the grain to form the rollups.
In a skillet over medium to high heat, remove the toothpicks, and add the rollups and cook until the steaks turn a nice golden color or about 3-4 minutes per side. Remove from skillet.
With the same skillet, add olive oil. Add in the onion, garlic, bell pepper, and jalapeno. Cook and stir until fragrant.
Stir in the cauliflower rice. Let cook for 3-4 minutes, stirring constantly. Add in the cumin and tomato paste. Stir well.
Add the steak rollups back into the pan to let them heat up again.
Top with parsley. Serve and enjoy!
Notes

This makes a total of 4 servings of Keto Steak Rollups with Mexican Cauliflower Rice. Each serving comes out to be 386 calories, 25.4g fat, 5.8g net carbs, and 31.2g protein.

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