Description
A flavorful and nutritious bowl featuring marinated skirt steak, vibrant roasted vegetables, and riced cauliflower, perfect for family gatherings.
Ingredients
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper, to taste
- 1 10-ounce bag riced cauliflower
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
Instructions
- In a bowl or shallow dish, combine the marinade ingredients: skirt steak, chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Stir well to coat the steak thoroughly. Marinate for several hours or overnight in the refrigerator.
- Preheat the oven to 400°F. Prepare the red bell pepper and yellow onion by slicing them into strips. Place them on a sheet pan, drizzle with 1/2 tablespoon of olive oil, and season with salt, pepper, and 1/2 teaspoon of cumin. Roast the veggies for 15 to 20 minutes until tender and slightly caramelized.
- As the vegetables roast, heat 1/2 tablespoon of avocado or olive oil in a skillet over medium heat. Add the riced cauliflower, stirring regularly until golden and tender, about 15 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
- Shake off excess marinade from the steak. In the same skillet at medium-high heat, add 1 tablespoon of avocado oil. Once hot, add the skirt steak and cook for 2 to 3 minutes on each side until medium rare (about 130°F). Rest the steak for 5 minutes, then slice into thin strips against the grain.
- Assemble the bowls by spooning riced cauliflower, roasted veggies, and sliced steak into bowls. Serve immediately and enjoy.
Notes
For a customizable experience, serve each component in separate bowls, allowing everyone to create their ideal meal. Consider using chicken, shrimp, or tofu for different protein options.
