Directions

Season steak on both sides with salt and pepper.  In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking.  Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat.  Remove and set aside on a plate to rest. 

Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes.  Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture.  Reserve the other half to drizzle over final dish.  Fold in chopped kale and remove from heat. 

Place a medium nonstick skillet over medium high heat.  Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft. 

To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg.  Garnish with a pinch of chili flakes, chopped scallions and lime wedges.