• 3 tbsp avocado oil, divided
  • 3 cloves of garlic, grated or pressed
  • 1 lime, juiced
  • ¼ cup + 1 tbsp red wine vinegar, divided
  • 2 tsp chili powder
  • ¼ tsp black pepper
  • 1 lb flank or skirt steak
  • ¼ oz water
  • ½ small red onion, thinly sliced
  • 4 cups cooked cauliflower rice
  • ½ cup radishes, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 avocado, sliced
  • Cilantro, for serving
  • 1 lime, cut into wedges
  1. Start by making the marinade: In a shallow dish or bowl, whisk together 1 tablespoon of avocado oil with the garlic, lime juice, 1 tablespoon of the red wine vinegar, chili powder and black pepper. Coat the steak evenly in the marinade and refrigerate for 1-4 hours.
  2. While steak is marinating, prep the pickled onions: In a small bowl, mix ¼ cup of the red wine vinegar and water together. Add sliced red onions, making sure they’re mostly submerged, and set aside.
  3. When you’re ready to cook the steak, heat the remaining 2 tablespoons avocado oil in a large cast iron skillet over medium heat. Shake off any excess marinade from the steak , then add to the hot pan and cook for 3-4 minutes each side. Remove from the heat and let the steaks rest for about 5 minutes before thinly slicing against the grain.
  4. To serve, place cauliflower rice in four bowls, then top with the steak. Garnish with the pickled red onion, sliced radishes, jalapeño, avocado, cilantro, and lime wedges on the side.