Ingredients

• 1 1/2 pounds flank steak
• 1/4 cup olive oil
• 1/2 cup orange juice
• 2 cloves garlic, minced or grated
• 1 chipotle pepper in adobo, chopped
• 1/2 teaspoon salt
• 2 (16 ounce) bag cauliflower rice or pearls
• 1 1/2 tablespoons olive oil
• zest and juice of 1 1/2 limes
• 1/4 cup fresh cilantro, chopped
• 1 Romain lettuce, shredded
• 1 avocado, sliced
• 1 cup cherry tomatoes, sliced
• 1 cup Cotija cheese
• 1 cup salsa

Instructions

1. In a food safe plastic bag, add olive oil, orange juice, garlic, chipotle peppers, lime zest and juice. Add steak, seal the bag and marinate for a minimum of 30 minutes or in the refrigerator overnight. To make cauliflower rice, preheat oven to 425F.
2. Spread the riced cauliflower out onto 1-2 baking sheets.
3. Toss together olive oil, lime zest and juice, and a pinch of salt.
4. Transfer to oven and cook 10 minutes. Toss and cook an additional 5 to 10 minutes until cauliflower is tender. Remove and stir in cilantro.
5. Preheat your grill to high.
6. Remove steak from marinade and grill for 5-8 minutes, flip and cook and additional 5 minutes or until done.
7. Remove steak from grill and allow to rest 10 minutes.
8. Slice steak thinly against the grain.
9. To serve, scoop cauliflower rice into a bowl, top with steak, lettuce, avocado, tomatoes, cheese, and favorite salsa.