Golden Steak Curry

About

Curries are known for their deep, complex flavor profiles. This skillet combines whole garlic, green onion, and toasted spices to achieve that effect. Chopped steak and cauliflower florets soak in all the curry flavor, revealing an overall ‘golden’ appeal.

Ingredients

6 ounce cauliflower, raw
½ ounce green onions
1 ounce garlic, fresh
4 teaspoon olive oil
2 teaspoon olive oil
8 ounce roast beef, sirloin tip, visible fat eaten
¼ teaspoon salt
⅛ teaspoon black pepper, ground
¼ teaspoon onion powder
2 tablespoon unsalted butter
1 teaspoon coriander, seed
2 teaspoon curry powder
2 teaspoon turmeric, ground
4 tablespoon almond flour
3 cup beef broth

Instructions

Preheat an oven to 375 degrees. Chop the cauliflower into florets and arrange them in a square of aluminum foil. Set the green onion in a square of foil as well. Slice off the tops of the head of garlic, and set the head in the same foil as the green onion. Drizzle the first amount of olive oil over these ingredients.
Fold the aluminum foil shut over the ingredients, making sure all foil packets are sealed. Set the foil packets straight in your oven and cook for 60 minutes. Open the foil and allow the ingredients to cool slightly.
While those ingredients are cooking, heat the second amount of oil in a large pan over medium heat. Place a full piece of steak in the oil and season the top with the salt, pepper, and onion powder. Place a lid over the steak and cook on both sides for 6-7 minutes, adjusting the heat as necessary to avoid burning. The steak will caramelize somewhat in its own juices and leave a beautiful brown liquid in the pan.
Transfer the cooked steak aside to cool and leave any liquid in the pan. Melt the butter into the pan to deglaze it over a low heat. Add the coriander seed, curry powder, and turmeric to the warm butter and toast the spices for 1-2 minutes. Stir as necessary to avoid burning. Next, toss in the cooked cauliflower, green onion, and garlic cloves. For the garlic, simply squeeze the roasted cloves out of the paper head. Stir all ingredients until coated in the butter and spices.
With the heat still on a low setting, stir the almond flour into the pan. Coat the cauliflower in the flour and allow to cook for an additional 1 minute. Pour the beef broth into the skillet.
Close the lid on the pan and bring the curry to a boil. Then, reduce it to a simmer. You may simmer openly until your curry reduces to a thick sauce. You may also simmer with the lid on for 30-40 minutes before simmering openly to reduce. During the final stages of simmering, cut your cooked steak into small bite-sized pieces and return to the curry to heat through.