1 lb flank steak (or any you prefer)
1 pkg spinach
2 small red bell peppers, sliced
1 pkg Riced Cauliflower
1 tablespoon cooking oil of your choice
1/3 cup chopped cilantro
2 tablespoons lime juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 lime, cut into wedges
1 cup pico de gallo
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.
Stir in the cilantro, lime juice, garlic powder, onion powder. Season with salt and pepper to taste.
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
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
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.