This makes for a more substantial lunch idea!
Trim the steaks if necessary. When ready to cook at the barbeque, spray the steaks with oil and cook on a very hot open grill; when done, remove and rest.
In a wok or large saucepan, pour in the olive oil and heat. Add the dill seeds and turmeric and cook for 1 minute with the lid on. Add the cauliflower and coat it with the dill mixture.
Add the lemon zest and half a cup of water; cover and cook at a simmer for 15 minutes, then add the beans with 1⁄4 cup of water and cook until both are tender.
Add the dill and stir in. Serve as an accompaniment to the steak.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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