Spicy Marinated Steak Taco Bowl (1/2 the carbs and fat compared to Chipolte)
1 ¼ flank steak cut into 4-inch pieces (or other lean steak or chicken*)
2 Tablespoons fresh mint
¼ cup fresh parsley
¼ cup fresh oregano
1 bunch chives
¼ cup cilantro
¼ cup jalapeno, diced (remove some or all ribs and seeds for less heat)
2 cloves garlic
Juice from 1 lime
1 Tablespoon white wine vinegar
1/2 teaspoon oil
Salt and Pepper
*like shredded chicken? (put 4 chicken breasts in the food processor with the blade - pulse) See picture!
Put all ingredients in a resealable plastic bag and release all excess air OR a large bowl and cover with plastic wrap, pressing it against the surface to eliminate excess air. Marinate steak for 10 minutes up to 12 hours in refrigerator (the longer the better!) Use a scant 1/2 teaspoon of oil on the pan. Sear on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Place cauliflower rice in a bowl (use recipe below without the ginger) top with meat, lettuce and no sugar salsa (I like Salsa Lisa)