Keto Steak “Salad”with Puerto Rican Sofrito

1. In a food processor, pulse the garlic, onion, cilantro, olive oil, and sweet Ají peppers until the mixture is semi-smooth.
2. Marinate the steak in the sofrito overnight, reserving about 1 cup for use as a serving sauce later.
3. Place the steak in a sous vide pouch, vacuum seal, and cook sous vide in a water bath set to 125°F (52°C) for two and a half hours.
4. Whisk together the soy sauce, roasted garlic, salt, and sesame oil to create a marinade. Toss the cabbage in the marinade and grill, turning, until the cabbage has wilted slightly and shows some grill marks.
5. Toss the cauliflower slices with the harissa powder, then fry in the vegetable oil on medium-high heat for five minutes or until golden brown.
6. Heat a cast iron skillet to medium-high and add butter, shallot, garlic, and the cilantro. Remove the steak from the pouch and pan sear for two minutes on each side for a nice sear.
7. Let rest for four minutes, then slice into half-inch slices. 

To Serve:

Place the grilled cabbage and fried cauliflower on a plate, and arrange the steak slices on top. Drizzle with the reserved sofrito and garnish with slices of fresh avocado salted with lime.