NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Extra virgin olive oil

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

0.25 cup Tomato

1 tbsp Red onion

1 tbsp Fresh cilantro

1 cup Cauliflower rice

PREPARATION

• 1

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

• 2

  Place the flank steak in a shallow dish or resealable bag, pour the marinade over it, and let it sit for at least 30 minutes in the refrigerator.

• 3

  While the steak marinates, prepare the salsa by combining the diced avocado, tomato, red onion, and cilantro in a small bowl.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with a touch of oil.

• 5

  Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 6

  Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes to keep the juices locked in.

• 7

  While the steak rests, lightly sauté the cauliflower rice in a pan with a splash of water or lime juice until tender.

• 8

  Slice the steak against the grain into thin strips and serve over the cauliflower rice, topped with the fresh avocado salsa.