Description
A delicious grilled flank steak served over cauliflower rice with fresh vegetables.
Ingredients
Scale
- 1 lb flank steak
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head cauliflower cut into florets
- 1 tbsp coconut oil
- 1 ripe avocado sliced
- 1 medium red bell pepper sliced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- In a bowl combine olive oil, garlic, cumin, paprika, chili powder, oregano, salt, and pepper then coat the flank steak and let it marinate for at least 30 minutes.
- While the steak marinates, pulse cauliflower florets in a food processor until they resemble rice grains then heat coconut oil in a skillet and sauté the cauliflower rice for 5 to 7 minutes until tender.
- Preheat a grill or grill pan over medium-high heat and cook the steak for 4 to 5 minutes per side for medium-rare or longer for desired doneness.
- Transfer the steak to a cutting board, let it rest for 5 minutes, then slice it thinly against the grain.
- Divide the cauliflower rice among serving bowls and top with sliced steak, avocado, bell pepper, cherry tomatoes, red onion, and cilantro.
- Serve with lime wedges for squeezing over the bowls.
Notes
- This dish can be served hot or cold.
- Flank steak can be substituted with skirt steak or ribeye if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg