There has been quite a few changes at our house in regards to Blair’s recent diagnosis. However, I am so grateful that our family had already made significant changes to our eating habits over the past two years. Moving to Nashville gave us access to farm-fresh food that we had previously not been able to easily shop in Arizona. With that, more and more packaged and frozen products were replaced with more whole and honest food. And now with Blair’s Type 1 diabetes along with celiac disease, I have only had to alter our favorite meals slightly to fit what her low-carb needs. I wanted to share with you one of our absolute favorites! This gluten-free steak burrito bowl recipe is the best and, not to mention, it is also low carb!

I will say that the true secret to any good steak is the quality of the meat, marinating time, allowing it to rest after grilling, and always cutting it against the grain and not with it! These four things make all the difference and will give you melt-in-your-mouth meat to add to your burrito bowl! 

Quality of meat

Experiencing (and understanding) the difference in pre-packaged meat at the grocery store versus locally farmed, organic meat was eye-opening to us. Not everyone lives in an area where you can buy straight from the farmer. If you can, do it. It will change the game in your kitchen and in your health. However, if you can’t, you want to make sure that you know what you are buying.

Because the USDA is filled with loopholes and doesn’t regulate things the way it should (*cough*… because the government is worthless… *cough*), meat suppliers can use “grass-fed” on their packaging even though that may not be the whole story. They start the cows on grass but then can move them to a cheap grain feed or use antibiotics and hormones. It’s simply that we as consumers have to be educated, know what is most important for ourselves in the food we buy, and understand that what is displayed on the packaging isn’t always what it may seem. (There is also the whole issue of meat sold in our stores not even being produced in the US, but that’s a conversation for a different time).

If you are not in an area where locally grown, organic meat is an option you can look into companies like Butcher Box. I have heard fellow families love what they have to offer and also sustain grass-fed and grass-finished beef. Also, try looking into local butcher shops to get access to better quality meat.

Here is what you will need to make your steak burrito bowl:

• 2 lbs of skirt or flank steak (if you are feeding a larger group and want leftovers, you will want a larger amount from the butcher)
• gluten-free soy sauce
• olive oil
• ground cumin
• chili powder
• garlic cloves
• sweet peppers
• yellow onion
• limes

All of your favorite additions. Here’s what we include:

• black beans
• cauliflower rice (this is the low carb option we use, but you can easily substitute it for your preferred choice of grain rice)
• romaine lettuce
• pico de gallo
• guacamole
• avocado
• cilantro
• shredded goat cheese

For the marinade

The best taste will be when you can marinate your meat overnight, however, you will want to at least marinate your meat beginning in the morning so it can sit in the fridge all day until dinner time.

Combine your gluten-free soy sauce, olive oil, ground cumin, chili powder, garlic cloves and lime juice into a bowl and mix together.

Then you will want to pour your marinade into a Ziploc bag and then add your steak to it. Give it a good mix to make sure your steak is coated and then place it in your fridge until you are ready to cook.

When you are ready to cook, you will want to start with prepping everything else before you put the steak on the grill because it doesn’t take long.

Sprinkle a bit of olive oil into your pan over medium heat then add your sweet peppers and yellow onion. Then add a dash of salt and pepper and allow them to saute until browned and tender.

For the steak, you will want to place on the grill and allow the first side to sear. I like it cooked for about 7 to 9 minutes on each side. However, your grill time will depend on how well done you like your meat. We go for just a bit of pink on the inside.

Once your steak is done, make sure and let it sit for a few minutes before cutting into it. This will allow the juices in your meat to really work bring out the flavor.

When you are ready to cut into it, make sure and cut against the grain and in very thin slices.

Then you are ready to assemble your bowls! I always make sure and finished them off with a sprinkle of salt and pepper and a squeeze of lime juice.

The meat is so tender and all of the flavors together are so satisfying and fresh. We love this meal especially in the summertime when you want meals to be lighter.

And like I said, not only is this dish gluten-free if you decide for it to be, but it can also be low carb too! I hope this steak burrito bowl recipe is one that you enjoy in your home!

I will be sharing more and more the meals that are working for our family with this new normal, but you can also enjoy some of our favorites right here.

What are some of your family’s favorite summer dinners?

*An added note for low carb, high protein dietary needs:

For Blair’s serving we did the following amounts:

• 4.5 oz of steak
• 1/2 cup of cauliflower rice
• 1/3 cup black beans
• 1/4 cup shredded goat cheese
• 2 tablespoons guacamole
• 1 sweet pepper, approximately

Gluten-Free Steak Burrito Bowl Recipe

Yield: 7 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 1 day 12 seconds

Total Time: 1 day 30 minutes 12 seconds

A delicious and fresh dinner recipe that will have everyone asking for seconds. This gluten-free steak burrito bowl recipe is full of flavor and can also be low carb!

Print

Ingredients

• 2 pounds flank or skirt steak
• 4-6 sweet peppers, sliced
• 1 yellow onion, sliced
• Cooked cauliflower rice (or grain rice if you prefer)
• 1 (15 oz.) can of black beans
• chopped romaine lettuce
• pico de gallo
• guacamole
• cilantro, torn
• shredded goat cheese
• lime
• salt and pepper

For the marinade

• 1/4 cup gluten-free soy sauce
• 1/4 cup olive oil
• 4 cloves minced garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• juice from 1 lime
• salt and pepper to taste

Instructions

1. Add soy sauce, olive oil, minced garlic cloves, chili powder, ground cumin, lime juice, and salt and pepper in a bowl and mix.
2. Pour the marinade into a gallon size ziploc bag and add the steak.
3. Shake and massage the bag to ensure the steak is well coated and place in the fridge for 12-24 hours.
4. Sprinkle olive oil onto pan over medium heat and add the sliced sweet peppers and onion. Sprinkle with salt and pepper and saute until slightly browned and tender.
5. Remove the steak from the marinade and grill over medium heat until desired finish. Allow to sit for a few minutes to allow the juices to settle and then cut against the grain into thin strips.
6. Add steak, sauteed peppers and onion, black beans, 1/2 cup cauliflower rice, romaine lettuce, and pico de gallo to bowls.
7. Top each bowl with guacamole, shredded goat cheese, a splash of lime juice, and salt and pepper.

Nutrition Information:

Serving Size: 7
Amount Per Serving: Carbohydrates: 17gFiber: 8gProtein: 58g