Carne Asada Bowl — Whole30, AIP-friendly

What You'll Need

Steak & Marinade
• 2 lbs Bavette Steak (Flank, or skirt)
• ¼ cup orange juice
• 1 lime, juiced
• 2 Tbsp extra-virgin olive oil, plus more for grill (or use a spray)
• 2 tsp garlic powder
• 1 Tbsp dried oregano
• 1 tsp cumin (cinnamon for AIP)
• ½ tsp sweet or smoked paprika (omit for AIP)
• ¼ tsp coriander powder (omit for AIP)
• Sea salt to taste
Cucumber-Radish Pico de Gallo
• 2 mini cucumbers, diced
• 2-3 radishes, diced
• ¼ cup red onion, diced
• 1 lime, juiced and zested
• 2 Tbsp fresh cilantro, finely chopped
• Sea salt to taste
Avocado Dressing
• 1 small ripe avocado
• 1 lime, juiced and zested
• ¼ cup filtered water (plus more as needed)
• 2-3 Tbsp extra virgin olive oil
• 2 Tbsp fresh cilantro, finely chopped
• Sea salt to taste
Bowl
 • 4 cups cauliflower rice
 • 1 Tbsp ghee (or olive oil for AIP)
 • 1 tsp turmeric powder
 • ½ tsp sweet or smoked paprika (omit for AIP)
 • 1 tsp dried oregano
 • Sea salt to taste
 • Black pepper to taste (omit for AIP)
 • 4 cups shredded lettuce (or greens of choice)
 Optional garnishes: sliced avocado, coconut yogurt, lime wedges

The Recipe 

1. Prepare the steak with marinade. Clean steak and cut off any “silver skin” on the fat layer that may remain for an easy-to-chew texture. Place steak in a baking dish or zip top bag. Combine all other ingredients for marinade in a small mixing bowl and whisk, pour over the steak and make sure it’s fully coated. Refrigerate and allow it to marinade for at least 1 to 4 hours.

2. Prepare Pico de Gallo and Avocado dressing. Meanwhile, combine all pico de gallo ingredients in a small mixing bowl and let sit for the flavors to meld. Store in the refrigerator until ready to use. Also prepare the avocado dressing by combining all ingredients in a food processor or blender. Add water as needed to loosen the dressing. Store in the refrigerator until ready to use.

3. Grill steak. Heat a grill or cast iron skillet over high heat, add olive oil and once shimmering, place the marinated steak (discard the extra marinade). Grill on each side for approx. 6 minutes for medium-rare or more if you’d like it well-done (depending on thickness of steak). Once ready, let the steaks rest for 5 minutes and slice thinly.

4. Make cauliflower rice and salad. In a skillet, add ghee or oil over medium-low heat. Add cauliflower rice (fresh or frozen) and season with seasonings. Mix to combine with a wooden spoon and cook for 5-8 minutes until rice is soft. Set aside. In serving bowls, add salad greens and cauliflower rice to be the base of the bowl.

5. Assemble the bowl. Add sliced steak over cauliflower rice, drizzle with avocado dressing and optionally garnish with sliced avocado, lime wedges, cilantro, and coconut yogurt.