Add all ingredients into a medium mixing bowl and whisk until well incorporated.

Pour 1/2 of marinade in sous vide bag with steaks, reserving 1/2 of marinade to make a sauce.

Pour reserved 1/2 of marinade into a small saucepan. Bring to a boil and simmer for 5 minutes, until thickened and reaches a sauce-like consistency. Cool to room temperature.

Season steaks with salt, pepper, and smoked paprika.

Place steaks in sous vide bag and pour marinade over steaks. Vacuum seal and marinate overnight in the refrigerator (or at least 3 to 4 hours).

Bring steaks up to room temperature and sous vide in water bath at 5 degrees below target doneness temperature for 2 hours.

Remove bag from water bath. Remove steaks from bag and pat dry with paper towel.

Bring a cast iron pan up to high heat and add olive oil.

Place steaks in pan and add butter.

Sear on the first side for 30 to 40 seconds, then flip steak and butter baste for another 30 seconds.

Remove steaks from cast iron pan and allow to rest 7 to 8 minutes. Slice into 1” medallions.

In a large saucepan, bring coconut milk to a boil and add a pinch of salt and white pepper. Add cauliflower and butter and reduce to a medium simmer.

Simmer for about 10 to 12 minutes until cauliflower is fork tender.

Remove cauliflower from coconut milk and place in food processor. Blend.

With the food processor running, continuously add coconut milk until smooth puréed consistency is achieved. Season to taste with salt and white pepper.

Set aside until ready to plate.

In a medium-sized saucepan, add chicken stock and quinoa and bring to a boil.

Reduce to a simmer and cook for 15 minutes covered until quinoa is translucent and tender.

Drain and reserve cooked quinoa. Cool in refrigerator for about 15 minutes.

In a large wok or stainless-steel pan, add 1 T. olive oil and eggs. Scramble eggs lightly and remove from pan.

Add remaining 3 T. olive oil, sesame oil, yellow onion, green onion, garlic, and asparagus to pan with a pinch of salt and pepper. Sauté about 3 mins.

Add cooked quinoa, sriracha, and soy sauce to pan and cook until quinoa is heated through, about 3 to 5 minutes.

Add scrambled eggs and cilantro to pan. Cook another 2 minutes and season to taste with salt and pepper.

Spoon cauliflower purée onto side of plate.

Place slices of steak onto purée.

Spoon quinoa “fried rice” onto other side of plate.

Enjoy!