NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef Flank Steak

1 cup Cauliflower Rice

1/4 cup Black Beans (Low-Sodium, Canned)

1 tbsp Olive Oil

2 tbsp Fresh Lime Juice

1 small Jalapeño Pepper

1/4 cup Fresh Cilantro

1 clove Garlic

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, whisk together the fresh lime juice, olive oil, minced garlic, chopped jalapeño, chili powder, ground cumin, salt, and pepper to create the marinade.

• 2

  Place the beef flank steak in the marinade, ensuring all surfaces are well coated. Let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for extra flavor).

• 3

  While the beef marinates, prepare the cauliflower rice by either pulsing raw cauliflower florets in a food processor or grating them until they resemble rice.

• 4

  In a skillet over medium heat, warm a drizzle of olive oil and lightly sauté the cauliflower rice for 3-4 minutes until tender. Stir in the chopped cilantro and a squeeze of fresh lime juice, then season with salt and pepper.

• 5

  Heat a grill pan or skillet over medium-high heat and cook the marinated flank steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly against the grain.

• 6

  Warm the black beans in a small pot or microwave and season lightly with salt and pepper.

• 7

  Assemble the bowl by layering the cilantro-infused cauliflower rice as the base, topping it with sliced beef and a spoonful of black beans. Garnish with additional fresh cilantro and a drizzle of lime juice if desired.