Kenyan Dinner: Keto-Friendly Sukuma Wiki Steak with Creamy Avocado Salsa & Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 (6 oz) beef sirloin steaks 2 tbsp olive oil, divided Salt & pepper, to taste 1 lb fresh kale or collard greens, finely chopped (Sukuma Wiki) 2 cloves garlic, minced 1/4 cup chicken broth 1 tbsp lemon juice 2 avocados, diced 1 cup cherry tomatoes, halved 1 small red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 head cauliflower, riced 2 tbsp butter 1/2 tsp garlic powder

Instructions

1. Season steaks with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium high heat. Sear steaks for 3 minutes per side or until desired doneness. Remove from skillet, tent with foil, and let rest. In the same skillet, add remaining olive oil, garlic, and greens. Cook until wilted, then stir in chicken broth and lemon juice. Simmer until slightly reduced, about 5 minutes. For salsa, combine avocados, tomatoes, red onion, and half of the cilantro in a bowl. Season with salt and pepper to taste. In another skillet, melt butter over medium heat. Add riced cauliflower, garlic powder, salt, and pepper. Cook until tender and golden brown, about 5 minutes. Slice steaks and serve alongside Sukuma Wiki, salsa, and cauliflower rice. Garnish with remaining cilantro.

Chef’s Insight

Marinate the steaks for extra flavor if desired. Experiment with different herbs in the salsa for added depth of flavor.

Notes

Use ripe avocados for the creamiest salsa.