Paleo Steak Bowl with Pineapple-Jalapeño Salsa

• Servings: Serves 2
• Prep Time: 45 minutes

Brimming with tender steak on a bed of cilantro-lime cauliflower rice, and topped with a zingy fresh pineapple-jalapeño salsa, this meal-in-a-bowl is sure to please. Try it with our grilled beef Top Sirloin Cap or New York, or to save time, use left over roast or steak!

*This recipe is Paleo and Whole30-friendly.

Ingredients

• 3/4 pound Stemple Creek Top Sirloin Cap Steak or New York Steak
• 4 radishes, sliced thin
• 1 ripe avocado, halved and cut into chunks (1/2 per bowl)
• 1 1/2 cups cauliflower rice
• 1 cup fresh cilantro + 1 Tbl (reserved for salsa), chopped
• juice of 1/2 lime
• For the fresh Pineapple-Jalapeño Salsa:
• 1 cup fresh pineapple
• 1/2 small jalapeño, seeded and chopped fine
• 1/4 cup chopped red onion
• juice of 1/2 lime
• 1 Tbl. cilantro, chopped

Directions

1. First, make Pineapple-Jalapeño Salsa: Combine diced pineapple, jalapeño, red onion, lime juice, and cilantro in a bowl. Toss and set aside.
2. Next, make Cilantro-Lime Cauliflower Rice: Place 2-3 tablespoons of water in a saucepan and heat to medium. Add cauliflower rice and cook/steam while stirring for 3-4 minutes until tender. Remove from heat and add 2-4 Tbl. chopped cilantro and lime juice. Season with sea salt to taste. Set aside.
3. Last, season steak to your liking, and grill to medium-rare. Let sit for 5 minutes before slicing.
4. To assemble bowls, layer 3/4 cup Cilantro-Lime Cauliflower Rice in the bottom of each bowl. Top with cubed steak, sliced radish & avocado, and a 1/2 cup Pineapple-Jalapeño Salsa. Sprinkle with remaining chopped cilantro, and garnish with extra slices of jalapeño if you like spicy. Enjoy!

Cooking Notes

Feel free to experiment with other seasonal veggies in this delicious bowl as you like!