This Grain-Free Burrito Bowl Trumps Fast Food

June 23, 2015
by Merce Muse for Thrive Market
This Grain-Free Burrito Bowl Trumps Fast Food

Who needs heaps of carbs when you can swap in flavorful cauliflower 'rice' and create a hearty, filling southwestern meal? The key here is the perfectly seasoned flank steak, seared quickly on both side to seal in the juices. Pro tip: After letting the steak rest, be sure to cut it against the grain for maximum tenderness.

Grain-Free Burrito Bowl Recipe

Yield: 4 servings
Active Time:

Ingredients

Spice Rubbed Steak

1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoons chili powder
1/2 teaspoon onion powder
1 teaspoon salt
Freshly ground pepper
3/4 pound flank steak

Grilled Red Onions

1 red onion, sliced
1 tablespoon olive oil
1 teaspoon cumin

Cauliflower Rice

1 head cauliflower
1 to 2 tablespoons ghee
1 teaspoon sea salt, or to taste
Large pinch ground cumin

1 ripe avocado, cut into cubes
3/4 cup cherry tomatoes, halved
1 teaspoon onion powder
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper (optional)
Small bunch chopped cilantro
Juice of 4 limes
Salt and pepper to taste

Instructions

Mix together cumin, coriander, paprika, garlic power, chili powder, salt, and pepper in a bowl. Coat steak in spice rub, cover with plastic film, and refrigerate for at least 1 hour.

To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3 to 5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes.

In the same skillet, heat olive oil, and sauté the red onion, stirring often, until it becomes translucent. Sprinkle with cumin and mix.

For the cauliflower rice, de-stem cauliflower and break into florets, discarding as much of the stem as possible. Pulse in food processor until it resembles small grains of rice.

Heat ghee in a skillet over medium heat. Sauté the cauliflower 3 minutes until it softens slightly. Add in salt, and cook 2 minutes more. Add in cumin and cook, stirring constantly, 1 more minute. Check seasoning.

To assemble bowls, slice steak thinly against the grain. Place cauliflower rice in bottom of each bowl and top with steak, avocado, cherry tomatoes, onion powder, red pepper flakes, cayenne, cilantro, and lime juice. Serve warm or at room temperature.

Photo credit: Paul Delmont

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This article is related to: Gluten-Free, Paleo, Recipe, Lunch, Dinner, Grain-Free, Steak

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