Skirt Steak and Cauliflower Rice with Red Pepper Sauce Recipe
"No longer just a trend, cauliflower “rice” crumbles can be found in many grocery stores and you no longer have to make your own. They make a tasty (and low-carb) substitute for grains. Five minutes should be plenty of time for the cauliflower rice to cook. Make sure it’s tender, not mushy or al dente; taste it to check for doneness. Paired with skirt steak and a flavorful red pepper sauce, this meal is great for any night of the week. It all comes together in 40 minutes. Your family will love this one-bowl meal and request it for dinner often...."
INGREDIENTS
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3/4 cup sliced roasted red bell pepper
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2 tablespoons chopped shallot
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1 tablespoon seeded, chopped red Fresno chile (from 1 chile)
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1 teaspoon minced garlic
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1/2 teaspoon paprika
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1 tablespoon plus 1 tsp. red wine vinegar, divided
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6 tablespoons plus 1 tsp. olive oil, divided
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2 1/2 teaspoon kosher salt, divided
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1 pound skirt steak
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1/2 teaspoon black pepper
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2 scallions
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2 (1-lb.) pkg. riced cauliflower or 7 cups crumbles from 1 (2 1/2-lb.) head cauliflower
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1/4 cup chopped fresh flat-leaf parsley
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2 cups arugula (about 2 oz.)
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