Description
A delicious and spicy flank steak dish served over steamed cauliflower rice, garnished with fresh cilantro and lime.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 large bell pepper, sliced into strips
- 0 large white onion, sliced into strips
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0 teaspoon garlic powder
- 0 teaspoon salt
- 0 teaspoon black pepper
- 2 cups cauliflower rice, steamed
- 0 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
- In a small bowl, whisk together chili powder, cumin, garlic powder, salt, and black pepper.
- Toss the sliced flank steak with half of the spice mixture until evenly coated.
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Add steak slices in a single layer and sear for 3 minutes until browned, then remove steak from skillet and set aside.
- Add bell peppers and onions to the same skillet and sauté for 6 minutes until tender-crisp and slightly charred.
- Return steak to the skillet, add the remaining spice mixture, and toss for 1 minute to incorporate flavors.
- Divide steamed cauliflower rice between two bowls and top with the steak and vegetable mixture.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Feel free to adjust the spices according to your preference.
- For a milder flavor, reduce the amount of chili powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg