1lbcauliflower ricepackaged, or pulsed in a food processor
2tbspolive oil
1/2tspsmoked paprika
1/2tspsalt to tasted
1tbspbutter
1/2lime
1/2cupcilantrochopped
FOR THE BOWL
1 1/2lbflank steak
1tspkosher salt
1tspcoarse ground black pepper
1/2tspgarlic powder
1 1/2 cupguacamole
2ears sweet cornoptional
FOR THE GUAC (OPTIONAL)
3avocados
1garlic cloveminced
3tbspred onionchopped
1jalapenoor serrano for more heat
1/2tspkosher saltmore to taste
1/2limejuiced
1/2cupcilantro
Instructions
FOR THE CAULIFLOWER RICE
In a large pan over high heat, add 2 tbsp of olive oil then cauliflower rice. Stir occasionally, but don't over stir, you want try and char it a bit.
let cook until you start to see it brown; aboiut 10-15 minutes. stir in smoked paprika, salt, butter and lime juice. Stir in cilantro before serving.
FOR THE FLANK STEAK
Season flank steak with salt, pepper and garlic powder. Let it sit in room temperature while your grill get to temperature. Set a two zone area up on your grill.
Place steak over indirect heat until internal temperature is 110; about 10-15 minutes (or less depending on grill temperature).
Place steak over direct heat and let it char until internal temperature is 125-130F for medium rare. about 3-5 minutes flipping half way (time will vary depending on your grill temp).
Let rest for 5 minutes, then slice thinly against the grain.
Optionally, grill a few ears of corn while the steaks are grilling to put on the bowls
FOR THE BOWLS
If you're making guac from scratch, spoon out avocadoes into a bowl, then mash in garlic, red onion, jalapeno, salt, lime and cilantro.
Divide cilantro rice into 4 bowls, top with guacamole, corn (cut off the cob) flank steak, and some salsa. Enjoy!