Instructions

Flank Steak

Add soy sauce, lime juice, vegetable oil, chili powder, cumin, cayenne, and garlic cloves to a medium bowl. Stir gently with a fork until well combined.

Add flank steak to a gallon ziploc bag or another sealable container along with the marinade. Seal and sit in the fridge. Allow to marinate 1-12 hours. (Skip ahead to prepping the vegetables while waiting.)

After the steak has marinated, fire up your grill and set it on medium-high. Remove flank steak from the marinade and pat dry with a paper towel.

After grill has preheated for about 15 minutes, lay your flank steak directly on the bottom grates and cook for 3-4 minutes each side. Move steak up to higher grates off indirect heat, shut lid, and cook about another 5 minutes until the thickest part of the steak is 135 F (I use this instant read thermometer to check).

Remove from grill and set aside on a cutting board for to rest for 15 minutes.

While it is resting, prepare four meal prep containers. Evenly distribute the cooked cauliflower rice as well as the peppers and onions between the containers.

Thinly slice the steak against the grain and add 1/4 of the meat to each container. Once everything has completely cooled, seal all of the containers and store in the refrigerator until ready to eat.

Peppers & Onions

While meat is marinating, slice the bell peppers and onions.

Add the tablespoon of butter to a large skillet over medium heat. Once butter is melted, add onions and bell peppers to the skillet. Saute for 7-10 minutes, until vegetables are slightly tender.

Add garlic and saute one more minute. Add lime juice, salt, and pepper. Gently stir and set aside to cool.

Cauliflower Rice

Here are the instructions for how to make cauliflower rice. Follow and set aside to cool.