Skirt Steak Fajita Bowls with Cauliflower Rice
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US
Metric
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Servings: |
Ingredients
- 1 pound skirt steak
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut aminos
- 1 tablespoon Apple Cider Vinegar
- 2 scallions, sliced
- 1 tablespoon honey
- 1 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 large head of cauliflower
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- pico de gallo
- guacamole
Instructions
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Mix the skirt steak in a bowl with the cumin, chili powder, salt, pepper, aminos, vinegar, scallions, and honey. Allow to marinate for at least a half hour or at most 24 hours.
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In a large frying pan, add some olive oil and cook the peppers and onion on medium low heat for about a half hour until browned and tender.
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Preheat the grill and cook the steak on high heat for about 5-7 minutes per side until cooked to desired doneness (medium is my favorite for this cut of steak) Allow to rest 10 minutes before slicing.
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Cut the cauliflower in half and remove the bottom of the steam along with any green leaves. Use a cheese grater to grate the cauliflower into rice.
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Preheat a frying pan with a little oil and add the rice. Season with the turmeric and paprika and stir to combine. Cook on high heat for about 5 minutes, stirring often, until tender. I like mine to get a little browning if possible.
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To serve, put the rice into the bowl first, then the peppers and onions, then the steak, and top with the pico de gallo and guacamole.
Ingredients
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Instructions
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