• 1/2 cup plain low-fat Greek yogurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon finely grated lime zest plus 2 tablespoons lime juice
• salt & pepper
• 1 small head cauliflower (approx. 1 1/2 pounds), trimmed and halved lengthwise
• 2 scallions, thinly sliced
• 1/4 cup pecorino, grated 
• 1/4 cup EVOO (3 tbsp. for cauliflower, the rest for steak)
• 1 1/4 pounds skirt steak, cut into 4 pieces

CAULIFLOWER SALAD:

Thinly slice the cauliflower, starting with the crown and working down to the stem end.

Toss together the cauliflower, scallions, pecorino, lime juice, 3 tablespoons of the EVOO, and approximately 1/4 teaspoon each of the salt & pepper in a medium bowl.

That's all there is to the salad!  Either set it aside (for at least 15 minutes to soften up a little bit) or put in the fridge for up to 2 days.

STEAK WITH CUMIN-LIME YOGURT:

Whisk together the yogurt, cumin, lime zest, and approximately 1/4 teaspoon each of the salt & pepper in a small bowl, and set aside.

Heat the rest of the EVOO in a large skillet over medium-high heat (about a tablespoon should be leftover from the cauliflower salad).  Season the steak with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Cook for 3 to 4 minutes per side for medium-rare.  Let rest for 5 minutes before slicing against the grain.

Serve the steak with the cauliflower salad and cumin-lime yogurt.