Gluten-Free Steak Bowls
Marinated flank steak over cilantro lime cauliflower rice with roasted veggies. 52g protein, completely gluten-free, built for muscle gain.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store for up to 4 days. Steak is best within 3 days. Keep avocado separate.
- Batching: Slicing against the grain is critical for flank steak — it turns a tough cut into butter-tender slices.
- Reheat: Microwave for 90 seconds at 70% power. Or eat cold — steak bowls are great at room temperature.
EXECUTION STEPS
THE MACRO PREP
Marinate flank steak: combine 2 tbsp olive oil, coconut aminos, lime juice, garlic, cumin, paprika, salt, and pepper in a bag. Add steak and marinate at least 30 minutes (or overnight).
THE MACRO PREP
Preheat grill or cast iron skillet to high heat.
HIGH HEAT SEAR
Sear steak 4-5 minutes per side for medium-rare (135°F internal). Rest for 10 minutes, then slice thinly against the grain.
THE MACRO PREP
While steak rests, heat remaining olive oil in a skillet. Sauté cauliflower rice for 4-5 minutes. Season with salt and stir in chopped cilantro and a squeeze of lime.
STEP 5
Roast sliced bell peppers and onions at 425°F for 15 minutes (or while steak marinates).
STEP 6
Assemble bowls: cilantro lime cauliflower rice, sliced steak, roasted veggies, and avocado slices. Serve with lime wedges.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
KETO HIGH-PROTEIN 5-DAY PLAN ›GROCERY LIST
servings
- 1.5 lbs flank steak
- 4 cups riced cauliflower
- 2 cups roasted bell peppers and onions
- 1 avocado, sliced
- 3 tbsp olive oil, divided
- 3 tbsp coconut aminos
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- Lime wedges for serving