Think of this meal as a deconstructed steak burrito. It’s got the steak, beans, corn and fresh salsa you’d expect, but it’s all placed on top of riced cauliflower instead of being wrapped in the flour tortilla with lots of rice. It’s healthy, low carb and full of flavor. Plus, it comes together in under 30 minutes.
Low Carb Southwest Steak Burrito Bowls
- One 4-oz. sirloin steak
- 3/4 teaspoon Spice Hunter Coriander Lime Seasoning
- 1 tbsp. olive oil
- ½ small onion, diced
- 1 garlic clove, minced
- 2 cups riced cauliflower
- 1 cup frozen corn kernels, thawed
- ½ cup cooked black beans
- 4 tbsp. pico de gallo
- Salt and black pepper, to taste
- 2 lime wedges (optional)
- Preheat grill to medium high heat.
- Season sirloin steak with 1/2 teaspoon coriander lime seasoning and a pinch of salt and black pepper.
- Place the steakon the grill and cook for 4 to 5 minutes. Turn over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- When steak reaches desired doneness, remove from heat and let rest for 5 minutes. Thinly slice against the grain.
- Heat 1 tablespoon olive oil in a small frying pan over medium heat.
- Add in onion and garlic. Sauté until onion becomes translucent.
- Stir in the riced cauliflower. Season with the remaining ¼ teaspoon of coriander lime seasoning. Add salt and black pepper to taste. Cook for 3 to 5 minutes, until heated through.
- Assemble the bowls. In each bowl, add 1 cup of the riced cauliflower mix, ¼ cup black beans, 1/2 cup corn kernels, 2 tablespoons pico de gallo, half the steak slices and a lime wedge.
- Serve immediately.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.