1 1/2 pounds top sirloin steak, cut into 1-inch chunks
1 TBSP plus 1 TBSP olive oil
1 tsp garlic powder
salt & pepper
2 TBSP unsalted butter
DIRECTIONS
Remove any green leafy parts from the cauliflower. Grate the cauliflower on the medium-size holes of a grater and set aside.
Add the steak chunks to a large bowl and drizzle 1 TBSP of the oil over the steak. Sprinkle the garlic powder, 1/2 tsp salt, and 1/2 tsp pepper all over the steak then toss to coat.
Heat a large cast-iron skillet over medium-high heat.
When the pan is hot add the steak to the pan in a single layer. Let the steak cook without moving them for 3 minutes.
Add the butter to the pan and cook, stirring occasionally, for 2 to 4 more minutes depending on how well cooked you like the steak. Transfer the steak and any butter in the pan to a plate. Season the steak bites with additional salt & pepper to taste and set aside.
Keep the skillet over medium-high heat and add the remaining 1 TBSP oil. Add the grated cauliflower to the skillet and cook while stirring for about 1 minute. Cover the skillet and cook, stirring occasionally, for about 6 more minutes or until cauliflower is tender.
Stir the cauliflower rice and season with salt & pepper to taste.
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