Description
A warm and hearty meal featuring marinated skirt steak, roasted veggies, and riced cauliflower, perfect for a cozy gathering or weeknight dinner.
Ingredients
Scale
- 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 season
- 1/2 tablespoon avocado or olive oil (for riced cauliflower)
- 1 10-ounce bag riced cauliflower
- 1/2 tablespoon avocado oil (for cooking steak)
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin (for veggies)
- Salt and pepper to season (for veggies)
Instructions
- Marinate the Steak: In a bowl or shallow dish, combine chipotle peppers, 2 tablespoons of avocado oil, lime juice, cumin, salt, and pepper. Add skirt steak, tossing to coat. Let marinate for a few hours or overnight. Remove from fridge 30 minutes before cooking.
- Roast the Veggies: Preheat your oven to 400°F. Place sliced red bell pepper and yellow onion on a sheet pan, drizzle with 1/2 tablespoon of olive oil, and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Roast for 15 to 20 minutes until tender.
- Prepare the Riced Cauliflower: Heat 1/2 tablespoon avocado or olive oil over medium heat in a skillet. Add riced cauliflower and stir until golden and tender, about 15 minutes. Season with salt and pepper. Cover to keep warm.
- Cook the Steak: Remove steak from marinade. In the skillet, add 1 tablespoon avocado oil. Cook steak for 2 to 3 minutes per side until medium rare (130°F). Let rest for 5 minutes before slicing against the grain.
- Assemble Bowls: Spoon riced cauliflower, roasted veggies, and sliced steak into bowls. Serve immediately.
Notes
Customize with your favorite toppings like guacamole or fresh cilantro. Marinate the steak and prepare veggies ahead of time for quicker cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sauteing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg