This recipe also contains one of our Balanced Bites Spice Blends - TACO & FAJITA Spice Blend - which you can shop here!
FOR THE MARINADE
- 2 tablespoons extra-virgin olive oil
- Juice of 4 limes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon TACO & FAJITA Spice Blend
- 2 cloves garlic, minced or grated
- 2 pounds skirt or flank steak
- 2 medium red bell peppers, sliced
- 1 large yellow onion, sliced
- 1 batch Confetti Cauli-Rice
- Sliced avocado
- Pico de gallo
- Chopped fresh cilantro leaves
- Lime wedges
MAKE THE MARINADE:
In a large glass baking dish, whisk together the olive oil, lime juice, salt, pepper, spice blend, and garlic.
MARINATE THE STEAK:
Place the steak in the baking dish with the marinade and massage the marinade into it. Cover and place in the refrigerator to marinate for at least 20 minutes or up to overnight.
When you’re ready to grill the steak, preheat a grill or grill pan to high heat. Cook the steak for 3 to 5 minutes per side, depending on the thickness and desired level of doneness. Set the cooked steak aside to rest for 10 minutes.
While the steak is resting, grill the bell peppers and onion until they are soft and have grill marks, about 5 minutes, turning as needed to prevent burning. (Alternatively, you can cook the peppers and onions in a skillet with a bit of olive oil, salt, and pepper while you grill the steak.)
To serve, slice the steak against the grain into thin strips and divide the cauli-rice among 4 bowls. Place the steak strips on the cauli-rice and add the grilled peppers and onion. Top with sliced avocado, pico de gallo, and fresh cilantro, and squeeze the lime wedges over the top.