Steak Burrito Bowls
Ingredients
- ¾ lb skirt steak (or use flank steak)
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp pepper
- 1 (12-oz) pkg frozen cauliflower rice
- 1 Tbsp lime juice
- ½ (10-oz) pkg chopped romaine lettuce
- ½ cup fresh salsa
- 1 avocado, sliced
- 6 Tbsp crumbled feta cheese
Instructions
- Preheat grill or grill pan to medium-high heat. Rub steak with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
- Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, cook cauliflower rice according to package directions. Stir in ¼ tsp salt.
- Divide lettuce and cauliflower rice among 3 bowls. Whisk together 1 Tbsp oil and lime juice. Drizzle over each bowl.
- Top with steak, salsa, avocado, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
478
|
478
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 34 | 34 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 824 | 824 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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