Mexican Poppy-Seed Chipotle Steak with Cauliflower Rice

Ingredients

• 1.25 lb Flank steak
• 2 tbsp Poppy seeds
• 2 tsp Chipotle powder (or ground chipotle)
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 4 cups Cauliflower rice (fresh or frozen)
• 1 medium Avocado
• 0.5 cup Plain Greek yogurt (or sour cream)
• 2 tbsp Cilantro, chopped(optional)
• 1 tsp Lime zest(optional)
• 2 tbsp Water(optional)

Instructions

1. 1

   Prep (20 minutes): Pat steak dry. In a bowl, mix poppy seeds, chipotle powder, cumin, oregano, garlic powder, smoked paprika, salt, and black pepper. Stir in lime juice and 1 tbsp olive oil to form a thick rub.

2. 2

   Prep (20 minutes): Rub the mixture evenly over both sides of the steak. Let it sit at room temperature while you prepare the cauliflower rice and crema.

3. 3

   Cook (25 minutes): Heat a large skillet over medium-high heat. Add remaining 1 tbsp olive oil. Sear steak 4–5 minutes per side (until well-browned). Transfer to a plate and rest 5 minutes, then slice thinly against the grain.

4. 4

   Cook (25 minutes): In the same skillet, add cauliflower rice and 2 tbsp water (optional). Cook 6–8 minutes, stirring frequently, until tender and any moisture cooks off. Season lightly with salt and pepper to taste.

5. 5

   Cook (25 minutes): Make avocado crema: blend or mash avocado with Greek yogurt (or sour cream), lime zest, and cilantro (optional) until smooth. Add a splash of water (optional) to reach a drizzleable consistency.

6. 6

   Serve: Spoon cauliflower rice onto plates, top with sliced chipotle steak, and drizzle with avocado crema.