NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed flank steak

1 tsp avocado oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup black beans

0.5 cup bell pepper

0.25 cup red onion

0.25 whole avocado

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Pat the flank steak dry and rub both sides evenly with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-5 minutes until they are tender and slightly charred.

• 5

  Steam the cauliflower rice in a separate pan or microwave until tender, then stir in the black beans to warm through.

• 6

  Thinly slice the rested steak against the grain into bite-sized strips.

• 7

  Divide the cauliflower rice and bean mixture into a bowl, then top with the sautéed peppers, onions, and sliced steak.

• 8

  Garnish with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice before serving.