Description

This Paleo Carne Asada Bowl is a flavorful, Whole30 and AIP-friendly dish featuring marinated grilled bavette steak served over seasoned cauliflower rice and fresh greens. Topped with a zesty pico de gallo and creamy avocado dressing, it’s a nutritious, grain-free bowl perfect for a satisfying meal.

Ingredients

Scale

Steak and Marinade

2 lbs Bavette steak (flank or skirt)
1/4 cup orange juice
2 tbsp extra virgin olive oil (plus more for grill or spray)
2 tsp garlic powder
1 tbsp dried oregano
1 tsp cumin (or cinnamon for AIP)
1/2 tsp sweet or smoked paprika (omit for AIP)
1/4 tsp coriander powder (omit for AIP)
Sea salt, to taste

Pico de Gallo

2 mini cucumbers, diced
2–3 radishes, diced
1/4 cup red onion, diced
1 lime, juiced and zested
2 tbsp fresh cilantro, finely chopped
Sea salt, to taste

Avocado Dressing

1 small ripe avocado
1 lime, juiced and zested
1/4 cup filtered water (plus more as needed)
2–3 tbsp extra virgin olive oil
2 tbsp fresh cilantro, finely chopped
Sea salt, to taste

Cauliflower Rice

4 cups cauliflower rice (fresh or frozen)
1 tbsp ghee (or olive oil for AIP)
1 tsp turmeric powder
1/2 tsp sweet or smoked paprika (omit for AIP)
1 tsp dried oregano
Sea salt, to taste
Black pepper, to taste (omit for AIP)

Salad Base and Garnishes

4 cups shredded lettuce and/or greens of choice
Optional garnishes: sliced avocado, coconut yogurt, lime wedges

Instructions

Prepare the steak with marinade: Clean the steak and trim off any silver skin or excess fat to improve texture. Place the steak in a baking dish or Ziplock bag. In a small bowl, whisk together orange juice, olive oil, garlic powder, dried oregano, cumin (or cinnamon for AIP), paprika (omit for AIP), coriander powder (omit for AIP), and sea salt. Pour the marinade over the steak ensuring it’s thoroughly coated. Refrigerate and marinate for at least 1 to 4 hours.
Prepare Pico de Gallo and Avocado dressing: Combine diced cucumbers, radishes, red onion, lime juice and zest, fresh cilantro, and sea salt in a small bowl. Let it sit refrigerated to allow flavors to meld. For the avocado dressing, blend the ripe avocado, lime juice and zest, filtered water, olive oil, fresh cilantro, and sea salt in a food processor or blender until smooth, adding water as necessary to achieve desired consistency. Store refrigerated until use.
Grill steak: Heat a grill or cast iron skillet over high heat. Add olive oil and heat until shimmering. Remove steak from marinade, discard leftover marinade, and grill steak for about 6 minutes per side for medium-rare, or longer depending on desired doneness and steak thickness. Once cooked, let the steak rest for 5 minutes before slicing thinly.
Make cauliflower rice and salad base: Heat ghee or olive oil in a skillet over medium-low heat. Add cauliflower rice and season with turmeric, paprika (omit for AIP), dried oregano, sea salt, and black pepper (omit for AIP). Stir to combine and cook for 5-8 minutes until rice is tender. Set aside. In serving bowls, add shredded greens and cauliflower rice as the base.
Assemble the bowl: Arrange sliced steak over the cauliflower rice and greens. Drizzle with the avocado dressing. Optionally garnish with sliced avocado, lime wedges, fresh cilantro, and a dollop of coconut yogurt for added creaminess and flavor.

Notes

For AIP versions, omit paprika, coriander, and black pepper and substitute cumin with cinnamon.
Marinating steak for longer than 4 hours can enhance flavor but do not exceed 24 hours to avoid texture changes.
Cauliflower rice can be made in advance and reheated gently before assembling the bowls.
Use a grill pan if you don’t have access to an outdoor grill.
To keep this recipe Whole30 compliant, avoid dairy and added sugars in garnishes.
Adjust lime and cilantro amounts in dressings and pico to taste for freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired

Keywords: carne asada bowl, paleo, whole30, aip friendly, grilled steak, cauliflower rice, avocado dressing, paleo bowl