Mexican Carne Asada Cauliflower Rice Bowls

Ingredients

• 450 g Flank steak (or skirt steak)
• 3 tbsp Lime juice
• 2 tbsp Orange juice
• 3 Garlic
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1 tbsp Olive oil
• 5 cups Cauliflower rice
• 0.5 cup Red onion, diced
• 0.5 cup Cilantro, chopped(optional)
• 1 small Jalapeño, minced(optional)
• 1 medium Roma tomato, diced(optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Whisk lime juice, orange juice, garlic, cumin, smoked paprika, olive oil, salt, and black pepper. Coat steak and marinate 15 minutes.

2. 2

   Heat a grill pan or skillet over high heat. Sear steak 3–4 minutes per side for medium-rare (adjust as needed). Rest 8 minutes, then slice thin against the grain.

3. 3

   In the same pan, sauté red onion 2 minutes. Add cauliflower rice and cook 5–7 minutes, stirring, until tender and lightly dry.

4. 4

   Stir in jalapeño, tomato, and cilantro (if using). Finish with a squeeze of lime.

5. 5

   Assemble bowls: cauliflower rice base, sliced steak on top, and extra lime salsa juices from the pan.