NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1.5 cups Cauliflower Rice

3/4 cup Red Bell Pepper, sliced

1/2 cup Yellow Onion, sliced

1 tbsp Avocado Oil

1 tbsp Lime Juice

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

• 1

  Pat the steak dry with paper towels and season both sides with cumin, chili powder, salt, and pepper.

• 2

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

• 3

  Add the steak to the skillet and sear for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.

• 4

  In the same skillet, add the remaining oil along with the sliced bell peppers and onions.

• 5

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and slightly charred.

• 6

  Stir in the cauliflower rice and lime juice, cooking for an additional 3 minutes until the rice is tender and heated through.

• 7

  Slice the rested steak against the grain into thin strips.

• 8

  Serve the steak strips over the sautéed pepper and cauliflower rice mixture, garnishing with fresh cilantro if desired.