Paleo Filipino Skirt Steak Cauliflower Fried Rice
Paleo Filipino Skirt Steak Cauliflower Fried Rice ! Low carb cauliflower fried rice with gluten-free steak marinade pan seared in cast iron skillet. Add this easy healthy recipe to your Paleo, Keto, and Whole30 meal plan.
Healthy and satisfying meal good from AM to PM
I LOVE skirt steak. It’s reasonably priced, great for Asian flavored recipes, and super versatile for many stir-fry dishes.
You can tell by how many people love my Easy Paleo Beef With Broccoli recipe. My favorite cut for this dish? Skirt steak :))
Whenever I see skirt steak available in my local store, I buy extra, divide it into individual meal servings, and store in the freezer for later use.
A flavor kick to your taste bud – Paleo Filipino Skirt Steak Cauliflower Fried Rice
This Filipino-inspired meal is a perfect balance between savory and citrusy. The lime juice and tomato sauce make it uniquely distinct for Filipino flavor. It’s a wonderful meal perfect for breakfast, lunch, and supper.
I lightly score the surface of the skirt steak (I.e. criss cross cut) to allow for better marination. If the skirt steak you purchase is very thin cut (I.e. less than ¼-inch thick), skip the scoring (criss-cross cut) step.
In the recipe below, I also share my quick and simple low carb cauliflower fried rice. The fried rice recipe could be a stand-alone piece so be sure to SAVE it for later !
Use the Pinterest, Facebook, or Yummly button to save it to as many places as you like. It’ll come in handy for your everyday Paleo Whole30 and Keto clean eating !
Hit the PLAY BUTTON ⬇️⬇️ to make simple and delicious Paleo Filipino Skirt Steak Cauliflower Fried Rice with me ! You are going to LOVE it ! ❤️❤️
Paleo Filipino Skirt Steak Cauliflower Fried Rice
- 1 lb. skirt steak, best silver skin removed (ask the butcher to do this)
- 2 large fried eggs, optional
Steak seasonings: (best marinate overnight)
- 3 tbsp coconut aminos
- ½ tsp coarse salt
- Quarter of one whole lime juice
- 2 large garlic cloves, crushed
- Black pepper to taste
Simple cauliflower fried rice:
- 2 cups cauliflower rice
- 2-3 bulbs scallions, chopped, separate white and green parts
- 2 small garlic cloves, finely chopped
- ¼ tsp ginger grated
- 2 tsp coconut aminos
- 1 tsp sesame oil
- Coarse salt to taste
Quick tomato sauce:
- 1 medium ripe tomato, finely chopped
- 1 ½ tbsp shallots, finely chopped
- 2 tbsp flat parsley, finely chopped
- Lime juice to taste
- Prepare the steak: use a sharp knife to shallow slice/score the steak in a small criss-cross cut pattern to enable better marinating.* Marinate the steak overnight with ingredients under “steak seasonings” or at least 1-2 hours in the fridge.
- Grill/pan-sear steak: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 2-3 minutes per side for medium to medium-rare, depending on the thickness of the cut, basting the steak with ghee and steak juices. Set aside to rest.
- Cauliflower rice: Add 1 tbsp ghee or avocado oil to a heated skillet, when hot lower the heat to medium, add white parts of chopped scallions and finely chopped garlic. Season with a small pinch of salt. Saute until fragrant (about 10 seconds). Add 2 cups cauli rice, grated ginger, coconut aminos, and sesame oil. Season with a small pinch of salt. Stir fry quickly to cook the cauli rice to a soft (but not mushy) texture. Turn off the heat and stir-in green parts of scallion.
- Serve: Slice steak against the grain. Serve it with cauliflower rice, fried egg, and top with tomato sauce.
Made this tonight exactly as written and it was amazing! Hands down the best skirt steak we’ve made and likely my new favorite meal. I actually simmered the remaining marinade in the skillet I used for the steak and then coated the slices with it…to die for.
This was extremely delicious! I had veal on hand, so I used that – the marinade was just perfect, and the cauli-rice turned out so well! I absolutely loved the addition of the tomato sauce, it really lifted up the dish. Thanks for another great (and so easy and quick!) recipe 🙂
That sounds perfect!
Another delicious keeper. Thank you ChihYu! ?
My mom raised us and she’s half Filipino and half Puerto Rican-we grew up eating a variety of foods, but not necessarily healthy. Need to try this recipe next!
Thanks so much Anna ! I love sharing simple, good, and delicious food. Very happy to meet you here and thanks again for the love !
I am half filipino and my mom never made this! I’m going to have to whip this up for dinner.
I’m full filipino and my parents never made this either. But marinade seems like a variation of adobo; lime juice instead of vinegar. But no bay leaf and peppercorns. Definitely trying this recipe though, love citrus and the tomato “sauce” with steak looks absolutely delish
This looks perfect!! I want this now – thanks once again for great recipes!
Thank you Darryl !
I’m drooling over here! YUM!
Giirrrlll skirt srteak is my favorite, I have never made it this way, but I will!!!! yum!
These flavors look so bomb!! and thanks for the knife tip too – I never know how to cut steak, ha!!
My goodness this looks so good! I have to admit cooking steaks isn’t my speciality, my husband is a former chef and makes them for us. But I need to learn! I’m going to make this because you make it seem so doable and all of those flavors! So yummy!
Thanks Emily ! My family loves this dish very much as well !
This bowl looks so amazing, and that fried egg… just perfection!
Wow you did it again! This looks so good I wish I could have some RIGHT NOW.
Thanks girl !!
Holy hell this looks unreal!!
This looks amazing, ChihYu! Droooooling at that steak.
This sounds perfect! My son in law is Filipino, so I will make this for him. Although he will want real rice 😉
That sounds good !! 😀
Skirt steak is so underrated, isn’t it? I think it’s one of the tastiest cuts and if you know how to cook it properly, it’s better than a fillet. Love the look of the whole meal too.
Thank you Irena !
I love that your seasoning for the steak is just so simple so you can really taste how flavorful that meat is! Love that drippy egg on there too! So delicious!
Thank you Renee !