NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

0.5 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Yellow onion

1.5 cups Cauliflower rice

0.25 whole Avocado

0.5 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the sirloin into thin strips and toss in a bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat 0.5 tbsp of olive oil in a large cast-iron skillet over medium-high heat until the pan is shimmering.

• 3

  Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until browned and just cooked through, then remove from the pan and set aside on a plate.

• 4

  Add the remaining 0.5 tbsp of olive oil to the same skillet, then add the sliced peppers and onions.

• 5

  Sauté the vegetables for 5-6 minutes, stirring occasionally, until they are tender-crisp and have developed a slight char.

• 6

  While the vegetables cook, steam the cauliflower rice in a separate small pan or the microwave until tender, then lightly season with a pinch of salt.

• 7

  Divide the cauliflower rice into a bowl and top with the seared steak and sautéed fajita vegetables.

• 8

  Finish the bowl by adding the sliced avocado, a drizzle of fresh lime juice, and a sprinkle of chopped cilantro.