NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.25 cup Cooked brown rice

1 cup Riced cauliflower

0.13 whole Avocado

0.5 cup Bell peppers

0.25 cup Red onion

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides evenly with the ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

• 3

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

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 3 to 4 minutes until they are tender and slightly charred from the steak drippings.

• 5

  While the vegetables cook, lightly steam the riced cauliflower and toss it together with the cooked brown rice and lime juice in a small bowl.

• 6

  Slice the rested steak against the grain into thin strips to ensure the meat remains tender and easy to eat.

• 7

  Assemble the bowl by placing the rice and cauliflower blend at the bottom, then topping with the sliced carne asada, sautéed peppers, and onions.

• 8

  Finish the bowl with fresh avocado slices and a garnish of chopped cilantro before serving.