Whole30 has forced me to think outside the box, get creative and search for food inspiration. Some recipes I have tried and failed, and some experiments have become a weekly dish that I now love. Since re-starting Whole30 in September of 2014, I have learned how to cook a steak (the way I like it, medium rare) to perfection; make homemade mayo like a pro, and make cauliflower rice to get me through the week. For the meal I posted on Instagram 16 January, here is the process:Step One: Since the potatoes took the longest, start with them. I preheated the oven to 350 degrees. It took about 10-15 minutes to heat up. Wash and slice a potato. I sliced mine to be about 1/4 inch thick. I placed them in a casserole dish and tossed them around in some ghee from Trader Joe's. I also added a generous amount of Flavor God's "Spicy Everything" seasoning to the potatoes. You can use any seasoning you, I recommend garlic, salt and pepper if you don't have the Flavor God's "Spicy Everything". Although, do yourself a favor and get that spice. It tastes like Spicy Nacho Doritos to me. Next, I placed the potatoes in the oven. I pulled them out when it was time to eat. *Keep an eye on them if you like your steak well done, that will add additional minutes that I did not require. I don't think they should take more than 20 minutes. If you cut them thinner they will burn, so keep an eye on them.
Step Two: Start the grill. I like my grill around 350 degrees when grilling. This may be different if you like your steak cooked more to medium, medium-well or well done. Take out your steak(s) and season them to taste. I used to use garlic powder, salt and pepper, but now I like it with just salt and pepper better. Let them sit out while your grill is warming up.
Step Three: Time to make that amazing and versatile cauliflower rice. This "how to" video was very helpful. I use this process every time I make the rice now. Once the rice was made from the cauliflower, I added the desired amount of rice in to a deep skillet. I put chicken stock and water in to the skillet and let boil until it was the consistency I preferred.
Step Four: Take out your ingredients to make your homemade Paleo mayo. That's one egg, extra light tasting olive oil, dry mustard and salt. A narrow measuring cup...I prefer to use a mason jar so that I can store it and avoid washing one more item.
Step Five: Throw your steak on the grill. I grill mine for 3 to 4 minutes on each side and let rest for 5 to 10 minutes. This makes my steak come out medium-rare perfection. While it is grilling, I make my mayo.
Step Six: Pour one cup of the extra light tasting olive oil in to your measuring cup or mason jar, add your egg, 1/2 teaspoon of salt and 1/4 teaspoon of mustard. Use your immersion blender to whip the mayo. Should take approximately 10-20 seconds. This is my favorite method to use. Then I add 1/2 tablespoon, or more (I use about a tablespoon) of yellow curry and blend for an additional 10-20 seconds moving the wand of the blender up through the container to thoroughly mix the curry throughout the mayo. If you do not have an immersion blender, I would highly recommend getting one for this and for the Butternut Squash Soup Recipe in our earlier blog.
Step Seven: Grab your steak off the grill and let rest for 5-10 minutes. Drain your cauliflower rice and turn the burner down to low. Add curry mayo to the cauliflower rice and mix on low heat for a minute or two. I use a ratio of two tablespoons of curry mayo, for one to two cups of cauliflower rice. Pull your potatoes from the oven and plate all the elements of your meal together. Voila!
Step Eight: Take a pic of your success and share it on Instagram. Don't forget to tag us, @thewholenicoles
Step Nine: Enjoy!!!
Please let us know if you tried our recipe and how it turned out. We look forward to hearing from you. Also, if you have any questions let us know. We hope you enjoy!
~Nicci, Whole30-Day 16
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