Grilled Garlic and Rosemary Sirloin Steak {recipe} #FoodieFriday

As much as I miss sharing local Tampa eats on Foodie Friday, I am loving all the new clean recipes I am making in our kitchen.

When I started the Whole 30, January 6th, I feared I would be bored and no one would want to read our journey, but there are just so many resources out there!  I may have felt restricted at first, but as we near the end, I am finding more and more meals I want to make, and in turn share.

For food inspiration, I of course use Pinterest, Google, and also Emeals. The recipe I am sharing today is courtesy of the Emeals Paleo Plan. While we're on the Whole 30, there are certain paleo items we cannot consume, and when that happens, I will either omit an ingredient or find the right substitution.

Fortunately for today's recipe, all ingredients are Whole 30 compliant! This steak is so flavorful if marinated long enough, that even if you don't make the accompanying "rice", any preferred side will most definitely do.

Grilled Garlic and Rosemary Sirloin Steak with Greek Cauli-Rice

Ingredients:

For the steak:
1 lb top sirloin steak
¼ cup coconut aminos {or soy sauce if you are eating gluten}
¼ cup coconut oil, melted
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 teaspoons lemon pepper

For Greek Cauli-Rice:
12 oz package fresh cauliflower florets
1 tablespoon coconut oil
½ large onion, chopped
1 clove garlic, minced
2 teaspoons tomato paste
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons organic chicken broth
1 cup chopped fresh spinach
1 tablespoon chopped fresh dill

To make:

Steak:
Place steak in a large zip-top plastic freezer bag.
Combine coconut aminos, oil, vinegar,
garlic and rosemary; pour over steaks. Seal and
turn to coat; refrigerate 2 to 4 hours.
Preheat grill, or grill pan to medium-high heat.
Remove steak from bag; discard marinade.
Sprinkle steak with lemon pepper.
Grill 8 minutes on each side or to desired doneness.
Let rest 10 minutes; cut into thin slices against the grain.

Cauli-Rice:
Pulse florets in a food processor until rice-like
consistency (if no processor, a cheese grater
works just as well!) Melt oil in a large skillet
over medium-high heat; add onion, and cook 5
minutes or until tender. Add garlic, tomato
paste, salt and pepper; cook 2 minutes.
Stir in cauliflower and chicken broth;
cover and cook 12 minutes.
Add spinach and cook 3 minutes or
until cauliflower is tender.
Remove from heat; stir in dill.

While I do receive a free emeals subscription for my review of their service, all opinions are my own. And obviously I recommend them, or I wouldn't share a recipe. Try em' out, I bet you'll agree.

Cheers!
Nichole