Mexican Carne Asada Bowl with Cilantro-Lime Cauliflower Rice

Ingredients

• 1 lb Flank steak
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 Bell pepper
• 4 cups Cauliflower florets
• 0.5 cup Fresh cilantro
• 0.5 medium Onion

Instructions

1. 1

   Marinate steak: whisk lime juice, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Coat steak and rest 10 minutes.

2. 2

   Roast peppers: slice bell peppers; char in a hot skillet with 1 tbsp olive oil until blistered, 8–10 minutes. Set aside.

3. 3

   Cook steak: sear in the same skillet over high 3–4 minutes per side for medium-rare. Rest 8 minutes, then slice thin.

4. 4

   Make cauliflower rice: pulse cauliflower florets in a processor (or finely grate). Sauté onion in 1 tbsp olive oil 3 minutes, add cauliflower rice, and cook 6–8 minutes until tender and dry.

5. 5

   Stir in chopped cilantro and a squeeze of lime.

6. 6

   Assemble bowls: cauliflower rice, sliced steak, and roasted peppers.