Fajita-Style Flank Steak with Cauliflower Rice

Jun 28, 2022

fajita-style flank steak with CAULIFLOWER Rice
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fajita-style flank steak with CAULIFLOWER Rice

Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

374

kcal
Protein

41

g
Fat

16

g
Carbs

18

g

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. 

Notes