Description
A delicious low-carb meal option for keto lovers, featuring marinated steak, colorful peppers and onions, served over cauliflower rice.
Ingredients
- 1 1/4 lbs Beef flank steak or skirt steak
- 3 tablespoons olive oil (for marinade)
- 1 tablespoon olive oil (for cooking)
- 1/3 cup lime juice (juice of 2 limes)
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh cilantro leaves, chopped
- Sea salt to taste
- 2 tablespoons olive oil (for veggies)
- 3 bell peppers (various colors), sliced
- 1 large onion, sliced
- 12 oz cauliflower rice (frozen or fresh)
- Fresh lime juice
- Avocado or guacamole
- Dairy-free sour cream
- Fresh salsa
- Fresh cilantro
Instructions
- In a large bowl, whisk together 3 tablespoons olive oil, lime juice, minced garlic, chili powder, ground cumin, sea salt, smoked paprika, and chopped cilantro.
- Add the beef flank steak or skirt steak into the bowl and coat well with the marinade. Cover and let it marinate in the refrigerator for at least 2 hours or overnight.
- Before cooking, take the marinated steak out and let it sit for 20 minutes at room temperature. Pat the steak dry and sprinkle with sea salt.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat. Sear the steak for about 4 minutes on each side for medium-rare.
- Remove steak, cover with foil, and let it rest for 10 minutes. Then, slice thinly across the grain.
- In the same skillet, add another tablespoon of olive oil and sauté sliced bell peppers and onions for about 5 to 7 minutes until tender.
- In another pan, heat 1 tablespoon of olive oil, then add cauliflower rice, cooking for about 5 minutes until heated through. Season with sea salt and lime juice.
- To assemble, start with cauliflower rice, add sliced steak and sautéed veggies, then top with avocado or guacamole, dairy-free sour cream, fresh salsa, and cilantro.
Notes
For the most flavor, marinate the steak overnight. Customize with your choice of vegetables and adjust spice levels to your taste.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican