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.