Name: fajita-style flank steak with CAULIFLOWER Rice
Ingredients: 3/4 teaspoon salt; 3/4 teaspoon ground cumin; 3/4 teaspoon smoked paprika; 1(12-ounce) flank steak; 1 red bell pepper, cut into 6 to 8 pieces, seeds removed (about 1/4 cup); 1 orange bell pepper, cut into 6 to 8 pieces, seeds removed (about 1/4 cup); 4 whole green onions, trimmed; Nonstick spray; 1 teaspoon sesame oil; 2 cups frozen cauliflower rice; 2 tablespoons chopped parsley; 1 teaspoon soy sauce

fajita-style flank steak with CAULIFLOWER Rice

Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Calories

374

kcal

Protein

Fat

Carbs

Prepared by Chef Darian Bryan
PER SERVING: 6 slices flank steak, half the vegetables, and 1 cup cauliflower rice.

Ingredients

3/4 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon smoked paprika
1(12-ounce) flank steak
1 red bell pepper, cut into 6 to 8 pieces, seeds removed (about 1/4 cup)
1 orange bell pepper, cut into 6 to 8 pieces, seeds removed (about 1/4 cup)
4 whole green onions, trimmed
Nonstick spray
1 teaspoon sesame oil
2 cups frozen cauliflower rice
2 tablespoons chopped parsley
1 teaspoon soy sauce

Directions

Lightly spray the bell peppers and green onions with nonstick spray.
Spray the steak on both sides with non stick spray.
Place the steak and vegetables on the grill rack and grill for 5 minutes
Transfer the green onions to a plate.
Turn the steak and bell peppers and grill until an instant-read thermometer inserted into the side of the steak registers 145 degrees F for medium-well and the peppers are lightly charred, about 4 minutes.
Transfer the steak to a cutting board and let stand for 5 minutes
Transfer the peppers to the plate with the green onions
Meanwhile, heat the oil in a medium skillet over medium heat.
Add the frozen cauliflower rice (no need to thaw) and cook, stirring occasionally, until lightly browned and heated through, about 4 minutes
Stir in the parsley and soy sauce.
Cut the steak across the grain into 12 slices and serve with the vegetables and cauliflower rice.