Ingredients

  • MEAT AND MARINADE
  • 1.5 pounds skirt steak
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 scallions, diced
  • 3 cloves garlic, minced
  • CAULIFLOWER RICE
  • 2 tbsp olive oil
  • 4 cups riced cauliflower
  • 1 scallion, diced
  • 3 sprigs of cilantro, chopped
  • BOWL
  • Pico de gallo
  • Guacamole
  • Sliced jalapenos
  • Sliced radish
  • Vegan sour cream
  • Limes
  • Hot Sauce
  • Scallions
  • Cilantro
4 Servings
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Servings 4 servings

Instructions

  • Put the skirt steak in a bowl or zip top bag with all the marinade ingredients. Stir and combine. Place in the fridge for at least 2 hours, or as long as 2 days.
  • Preheat a grill, grill pan, cast iron skillet, or heavy bottom frying pan to high heat. Add the skirt steak and cook about 5 minutes per side, to reach desired doneness.
  • Place the meat on a large cutting board and allow to rest for about 10 minutes. Cut thin slices against the grain.
  • For the cauliflower rice, preheat a nonstick frying pan over high heat and add the olive oil. When you can see the oil shimmering in the pan, add in the cauliflower and cook, stirring often, for about 5 minutes to soften.
  • Add in the scallion and cilantro and cook another 2 minutes.
  • Build the bowls starting with the cauliflower. Top with the steak and your desired toppings.