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: 20 minutes
Total Time: 1 hour and 30 minutes
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.