Carne Asada Bowl
by Alesia FosterThis is a delicious low carb meal!
Carne Asada Bowl
Rated 5.0 stars by 1 users
Category
Main Dish
Ingredients
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1/4 c. Roasted Garlic Avocado Oil
1 1/2 lb. flank steak
1/3 c. orange juice
4 cloves garlic, minced
1 chipotle pepper in adobo, chopped
zest and juice of 1 lime
1/2 c. fresh cilantro, chopped
shredded lettuce, sliced avocado, sour cream and cotija cheese for topping
riced cauliflower (1 head pulsed in a food processor)
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1 tbs. Meyer Lemon Olive Oil
1 tsp. cumin
1/4 c. fresh cilantro, chopped
1 mango, chopped
1 jalapeno, seeded and chopped
juice of 1 lime
1/4 c. fresh cilantro, chopped
Carne Asada
Cauliflower Rice
Mango Salsa
Directions
Add the steak to a ziploc bag and add the olive oil, orange juice, garlic, chipotle peppers, lime zest and juice of 1/2 lime, and cilantro. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.
While marinating, make the cauliflower rice. Preheat the oven to 425 degrees, spread the riced cauliflower out on a large baking sheet and toss together with the olive oil, cumin and large pinch of salt.
Transfer to the oven and cook 10 minutes, toss and cook 10 minutes more or until the cauliflower is tender.
Remove and stir in the cilantro and juice and zest of remaining 1/2 lime.
Preheat your grill. Remove the steak from its marinade and grill until your desired doneness. Remove the steak and allow to rest 10 minutes.
Slice steak thinly against the grain. To make the salsa, combine the mango, jalapeno, lime juice, cilantro and a pinch of salt.
To serve, divide cauliflower rice, top with steak and toppings of choice.