KC strip + artichoke pesto cauliflower rice risotto (Edit recipe)

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a perfectly tender grilled steak. that's it. that's the description! all jokes aside, this steak paired alongside this herbaceous cauliflower rice risotto is so easy to throw together for a quick, easy, & delicious dinner.

1 hour

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	347
Fat:	22 g
Carbohydrates:	8 g
Protein:	28 g
Cholesterol:	68 g
Sodium:	208 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

Serves: 4

Ingredients

steak marinade

1 lb KC Strip Steak - Bachman Family Farms
0.5 Tbsp Avocado Oil
0.5 Tbsp Lime Juice
0.5 Tbsp Apple Cider Vinegar
0.5 Tbsp Primal Palate Steak Seasoning

risotto

1 Onion, diced
8 oz Baby Bella Mushrooms, sliced
24 oz Frozen Cauliflower Rice
1/2 artichoke pesto chicken cauliflower crust pizza (click for recipe), the "artichoke pesto" from this recipe
0.5 cup Water
0.5 cup Parmesan Cheese, plus more for serving
1 Red Pepper Flakes
1 fresh Basil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

add all ingredients for KC strip steak marinade to a large zip-lock bag & marinate for a minimum of 1 hr, up to 12.
add steaks to a grill & cook until reaches desired doneness.
rest steak for 10 minutes, then thinly slice against the grain.
in a large pan, saute onions & mushrooms with a little avocado oil for 6-8 minutes.
add in cauliflower rice & cook for an additional 5-6 minutes.
stir pesto, water, & ½ cheese into rice mixture.
top with extra parmesan cheese, red pepper flakes, & fresh basil
serve with a KC strip on top.