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
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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.
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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.
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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.
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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.
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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.