• 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
2 Servings


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.