Keto Mexican Cauliflower Rice Bowl with Steak

Ingredients

• 1.5 lbs Steak (Flank or Skirt)
• 4 cups Cauliflower Rice
• 2 medium Bell Peppers (mixed)
• 0.5 medium Red Onion
• 2 tbsp Avocado Oil
• 2 tbsp Taco Seasoning
• 2 tbsp Lime Juice
• 0.25 cup Cilantro
• 0.5 cup Salsa
• 1 medium Avocado

Instructions

1. 1Place the 1.5 lbs steak in a bowl and coat it evenly with the 2 tbsp taco seasoning. Let it marinate for at least 15 minutes at room temperature.
2. 2While the steak marinates, prepare the 4 cups cauliflower rice. If using fresh cauliflower, cut it into florets and process in a food processor until it resembles rice grains. If using pre-riced cauliflower, ensure it is ready to cook.
3. 3Dice the 2 medium bell peppers and the 0.5 medium red onion into bite-sized pieces.
4. 4Heat 2 tbsp avocado oil in a large, heavy-bottomed skillet over medium-high heat, about 400°F (200°C).
5. 5Place the marinated steak in the hot skillet and cook for 3-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C). Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
6. 6Add the diced 2 medium bell peppers and 0.5 medium red onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until they are softened and slightly browned.
7. 7While the vegetables sauté, gently warm the 4 cups cauliflower rice in a separate small saucepan over medium heat for 3-5 minutes, or until heated through. Stir in the 2 tbsp lime juice and the 0.25 cup chopped cilantro until well combined.
8. 8Divide the seasoned cauliflower rice among four bowls. Top each bowl with the sliced steak, the sautéed bell peppers and red onion, 0.5 cup salsa, and slices from the 1 medium avocado.

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