NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tsp Olive oil

0.5 cup Bell peppers

0.25 cup Red onion

1 cup Cauliflower rice

0.25 whole Avocado

0.5 oz Shredded cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Cumin

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain and season evenly with sea salt, black pepper, chili powder, and cumin.

• 2

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

• 3

  Add the steak strips to the skillet in a single layer and sear for 3-4 minutes until a brown crust forms, then remove from the pan and let rest.

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 5 minutes until they are tender yet still slightly crisp.

• 5

  Steam or lightly sauté the cauliflower rice in a separate pan for 3-4 minutes until softened.

• 6

  Mash the avocado with a splash of lime juice to create a simple guacamole.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, followed by the steak and sautéed vegetables.

• 8

  Top with the guacamole, shredded cheddar cheese, and fresh cilantro, finishing with the remaining lime juice.