Southwest Grilled Steak Bowls [Low-carb, Keto, Gluten-Free]
Southwest Grilled Steak Protein Bowls
Keto | Gluten-Free | Nut-free | Grain-free
Looking for a quick and HEALTHY way to get dinner on the table? This is it! Packed with protein and healthy fat, this easy grilled dinner is all you need!
Serves 2 people
INGREDIENTS:
1 lb - Flank Steak
1/4 cup - Soy Sauce
1 Tbsp - Lime Juice
2 Tbsp - Avocado or Olive Oil (plus extra for greasing)
1/2 tsp - Smoked Paprika
1 Tbsp - Garlic, minced
1 - Avocado, peeled and halved
8 oz - Queso Fresco
2 cups - Chopped Lettuce Mix
10 oz - Cherry Tomatoes
1/4 cup - Crispy Onions
1/4 cup - Jalapeno Ranch Dressing (I like Litehouse Brand)
NOTES:
If you can’t find flank, skirt steak also works great here, just reduce the cooking time by one minute on each side. And with Skirt, make sure to cut off the excess silverskin and fat off the bottom.
Can’t find queso fresco? Panela cheese or halloumi also work great here! If you can’t find those, crumbled feta would be great, just don’t grill the feta.
Feel free to spice up the steak marinate. Things like red pepper flakes, minced jalapeño, cumin, lime juice, or even freshly-grated ginger root are a few ways you can add some kick to this if you’d like.
DIRECTIONS:
Start by marinating your steak in a freezer bag or bowl. Add the soy sauce, lime juice, paprika, oil, and garlic to the bowl with the steak, and let it marinate for at least 1 hour, or overnight.
Prep your sides. Get the avocado peeled, seeded, and halved. Then slice the cheese into half-inch thick pieces. Use a bit more oil to grease the avocado and the cheese slices.
Warm up your grill over very high heat. Once smoking hot, grease the grill grates with oil. Place the avocado face-down on the drill, and do not move it for 30 seconds, or just until it gets nice grill marks. Carefully Remove the avocado and set it aside. Repeat with the slices cheese, this time cooking for 30 seconds on each side, and setting aside.
Lay your steak down on the grill. Cook for 6 minutes on the first side. Flip over and cook for 5 minutes on the other side. Remove the steak from the grill, and let it rest on a cutting board for 5 minutes.
While the steak rests, assemble the bowls. Start with lettuce at the bottom. Then add the avocado and cheese slices, as well as a handful of tomatoes. Slice the steak “against the grain” into thin (1/2-inch) slices. Layer those in to the bowls. Then top each of the bowls with crispy onions and a generous drizzle of dressing. Serve and enjoy!