Low Sodium Paleo Lime Steak Fajita Cauliflower Rice Skillet

Total time1 hr

Prep time20 min

Cook time25 min

Low Sodium Paleo Lime Steak Fajita Cauliflower Rice Skillet

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Ingredients

4 servings

For the steak marinade

1 ½ lb skirt steak, cut against the grain into ¼-inch strips
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Premium USDA Choice Beef Skirt Steak Fresh Wegmans Skirt Steak
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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp avocado oil, divided
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium white onion, thinly sliced
1 tbsp avocado oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cauliflower rice

1 medium head cauliflower, riced (about 4 cups)
1 tbsp avocado oil
½ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a mixing bowl, combine the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, salt, and black pepper. Add the steak strips and toss to coat. Let marinate at room temperature for 15 minutes.
2
While the steak marinates, rice the cauliflower: cut the head into florets and pulse in batches in a food processor until the pieces resemble coarse rice grains, about 8–10 one-second pulses. Alternatively, grate on the large holes of a box grater.

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