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.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves 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 head cauliflower head, riced
- 2 tbsp olive oil (for rice)
- 2 cloves 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
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1
In a shallow dish or zip-lock bag, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 4 cloves 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).
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2
Preheat a grill or grill pan to high heat. Remove the steak from the marinade, letting excess drip off.
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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.
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4
While the steak rests, heat 2 tbsp olive oil (for rice) in a large skillet over medium-high heat. Add 2 cloves minced garlic cloves (for rice) and cook for 30 seconds until fragrant. Add 1 head 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.
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5
Slice the steak thinly against the grain.
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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.