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Paleo Steak Bowl with Pineapple-Jalapeño Salsa

SERVING SIZE: Serves 2 PREP TIME: 45 minutes
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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.

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  1. 3/4 pound Stemple Creek Top Sirloin Cap Steak or New York Steak
  2. 4 radishes, sliced thin
  3. 1 ripe avocado, halved and cut into chunks (1/2 per bowl)
  4. 1 1/2 cups cauliflower rice
  5. 1 cup fresh cilantro + 1 Tbl (reserved for salsa), chopped
  6. juice of 1/2 lime
  7. For the fresh Pineapple-Jalapeño Salsa:
  8. 1 cup fresh pineapple
  9. 1/2 small jalapeño, seeded and chopped fine
  10. 1/4 cup chopped red onion
  11. juice of 1/2 lime
  12. 1 Tbl. cilantro, chopped


  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!
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