Sesame Lime Flat Iron Burrito Bowls

Ya heard it here - sesame oil is A-OK to use outside of Asian cuisine. It's actually my personal favorite oil to marinate meats with...like this flat iron steak! My twin sister threw this particular marinade together when we were visiting our Dad last weekend and I had to write down what she did because it was truly majestic.

I'm fortunate enough to live in the same city as my big bro; however, my twin sissy lives in Denver with her rad husband, so it's always a treat when she comes to the East coast. Our time together basically entails binge watching Broad City and/or Real Housewives of [insert any city here], binge tagging each other in offensively relatable Instagram posts (a la @daddy_issues, @betches @beigecardigan and too many more to list out), binge laughing/cackling at the stupidest shi* (seriously...so stupid), binge dancing to literally any song (we're not picky), binge complimenting one another about "how awesome and funny we are and no one else can sit with us unless it's our brother if he is in the mood to tolerate our nonsense", binge napping, and OF COURSE binge eating....literally anything and everything we can get our filthy, sugar-mongering hands on.

Anyways...add this recipe to the list of items we hoovered this weekend. It was super easy and SO GOOD! Too good not to share. It's a really great clean recipe that kinda fools you into thinking you're eating something naughty. Which is, admittedly, what we probably needed after a night of Chicago Deep Dish pizza and supersized chocolate macadamia turtles....

P.S. My "twin" sister is 6 and a half years older than me, but age is just a number as far as I'm concerned. We look the same, talk the same, laugh the same, act the same, dress the same...we pretty much do anything within the realm of possibility to copy one another to a tee. Long story short, I'm pissed AF that she had to go back to Colorado. 

Ingredients

  • 2 lbs flat iron steak
  • 1/4 cup sesame oil
  • 2 tbsp tamari or coconut aminos
  • 1 tbsp Worcestershire 
  • 1 lime, juiced
  • 2 cloves of garlic, minced
  • 1 tsp sea salt
  • 1-2 batches of Cilantro Lime Cauliflower Rice from this recipe (depending on how much rice you want...we doubled the recipe and had some leftovers...nothing wrong with that!)
  • 1 tbsp avocado oil
  • 3 bell peppers, sliced
  • 1 large yellow onion, sliced
  • Salt and pepper to taste
  • To garnish: avocado slices or guacamole, salsa and cilantro

Method

  1. About three hours before grill time, marinade your steak. Put the meat in a large ziplock and add the sesame oil, tamari/coconut aminos, Worcestershire, juice of 1 lime (save the other for the guacamole), garlic cloves and sea salt.
  2. When it's time to eat, throw the steak on the grill and cook to your preference (I prefer medium rare...not sure there's any other way to prepare steak, but do you). Let the steak rest accordingly, and carve into thin slices.
  3. Prepare the cilantro lime rice according to this recipe's instructions. Don't fret - I know it seems like you're using a lot of pans, but this is really quite simple.
  4. While the cauli rice cooks, prepare the fajita veggies. Heat the avocado oil over medium/high heat in a large skillet and saute the onions and peppers until the onions are translucent and the peppers are soft - about 10 minutes. Add salt and pepper to taste.
  5.  Now it's time to assemble your beautiful bowls! First, dump a few ladle-fulls of cilantro lime cauliflower rice into the bottom of each bowl. Next, add a layer of fajita veggies. Top off the veggies with as many slices of the delicious steak as your little carnivorous heart desires. Garnish with your favorite mexican toppings! We used guacamole (that basically just consisted of mashed avocado, lime juice and salt), salsa and chopped cilantro. Dig in!

Servings: 4-6