Step 1

First, marinate the steak. I like to marinate it overnight for the best flavor, and recommend a minimum of 2 hours. In a pinch, an hour will be sufficient.

Step 2

In a large bowl, whisk together the 3 tablespoons of olive oil, lime juice, garlic, chili powder, cumin, 3/4 teaspoons salt, paprika, and cilantro. Place the steak in the bowl and turn to coat. Cover and allow it to marinate in the refrigerator for desired length of time.

Step 3

Once you’re ready to cook the steak, have your ingredients ready to go, including the toppings. Heat a large cast iron skillet over high heat and add the remaining tablespoon of olive oil. Remove most of the marinade from the steak, then sprinkle coarse sea salt on both sides. Once the skillet is sizzling, add the steak and cook to desired doneness - about 4 minutes per side for an average flank steak for medium to medium rare. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.

Step 4

Once the steak is done, remove it to a large cutting board and cover with foil to let it rest while you prepare the veggies.

Step 5

Add a tablespoon of oil to the skillet you cooked the steak and turn the heat to medium high. Add the peppers and onions and sprinkle lightly with sea salt to taste. Cook the veggies, stirring occasionally for about 5 minutes or until softened.

Step 6

Meanwhile, in a separate skillet, sauté the cauliflower rice. You can cook it straight from the freezer. Turn the heat to medium high and add a tablespoon of oil to the skillet. Add the cauliflower rice, stir, and cook for 2 minutes. Sprinkle with sea salt to taste and continue to sauté until cooked through, then add the lime juice to taste.

Step 7

This recipe makes 4-6 fajita bowls. Slice the steak thinly across the grain to make strips. Add the cauliflower rice to the bottom of the bowls, and top with the steak, veggies, avocado or easy guac, fresh salsa, dairy free sour cream, and garnish with cilantro. Serve right away and enjoy!