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Carne Asada Cauliflower Rice Bowl

Citrus-marinated flank steak grilled to juicy perfection over a bed of garlicky cauliflower rice, topped with fresh pico de gallo and sliced avocado. A satisfying low-carb take on a classic Mexican bowl.

55 minMediumServes 4430 cal/serving

MexicanDinnerGrill and StovetopLow CarbHigh ProteinHigh FiberGluten-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs flank steak
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp olive oil (for marinade)
  • 1 tsp kosher salt (for steak)
  • 1/2 tsp black pepper (for steak), freshly ground
  • 1 cauliflower head, riced
  • 2 tbsp olive oil (for rice)
  • 2 garlic cloves (for rice), minced
  • 1/2 tsp kosher salt (for rice)
  • 2 tbsp fresh lime juice (for rice)
  • 1/4 cup fresh cilantro, chopped
  • 2 ripe avocado, sliced
  • 1 cup fresh pico de gallo (store-bought or homemade)

Instructions

  1. 1

    In a shallow dish or zip-lock bag, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil (for marinade), 1 tsp kosher salt (for steak), and 1/2 tsp freshly ground black pepper (for steak). Add 1.5 lbs flank steak, turn to coat, and marinate at room temperature for 20 minutes (or refrigerate up to 8 hours).

  2. 2

    Preheat a grill or grill pan to high heat. Remove the steak from the marinade, letting excess drip off.

  3. 3

    Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Transfer to a cutting board and rest for 5 minutes.

  4. 4

    While the steak rests, heat 2 tbsp olive oil (for rice) in a large skillet over medium-high heat. Add 2 minced garlic cloves (for rice) and cook for 30 seconds until fragrant. Add 1 riced cauliflower head and 1/2 tsp kosher salt (for rice), stir-frying for 5-6 minutes until just tender and lightly golden. Remove from heat and stir in 2 tbsp fresh lime juice (for rice) and half the 1/4 cup chopped fresh cilantro.

  5. 5

    Slice the steak thinly against the grain.

  6. 6

    Divide the cauliflower rice among bowls. Top each with sliced steak, 2 sliced ripe avocado, 1 cup fresh pico de gallo (store-bought or homemade), and the remaining fresh cilantro.

Questions

How long does Carne Asada Cauliflower Rice Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Carne Asada Cauliflower Rice Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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