Eosinophilic Esophagitis Friendly Paleo Lime Steak Fajita Cauliflower Rice Skillet
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Learn more āIngredients
4 servings
For the steak marinade
- 1 Ā½ lb skirt steak, cut against the grain into Ā¼-inch strips
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp avocado oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ 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
- Ā½ tsp salt
For the cauliflower rice
- 1 medium head cauliflower, riced (about 4 cups)
- 1 tbsp avocado oil
- Ā½ tsp ground cumin
- Ā¼ tsp salt
- 1 tbsp fresh lime juice
For serving
- Ā¼ 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 8ā10 one-second pulses. Alternatively, grate on the large holes of a box grater.
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