Instructions

• 1

  Heat 1 tablespoon of your preferred oil in a large sauté pan over MED-HIGH heat. Add the entire bag of riced cauliflower and sauté until tender, about 5 minutes.

• 2

  Stir in the cilantro, lime juice, garlic powder, onion powder. Season with salt and pepper to taste.

• 3

  Season your flank steak with desired seasoning and cover in oil, place on grill or cast iron (use a good meat thermometer to pull off at desired doneness - 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium) Once done, let rest in aluminum foil for 10-15 min

• 4

  To the same grill or skillet, add Kevin’s Cilantro Lime Sauce and sauté your sliced red bell peppers for about 8 mins then add your spinach for 2 more min

• 5

  Lastly plate with desired amount of rice, steak and veggies. Finish it off with some homemade or store bought pico de gallo, cilantro, and the excess Cilantro Lime Sauce.