Whole30 Steak Burrito

Satisfy your cravings without breaking your Whole30 commitment with this delicious Whole30 Steak Burrito! This gluten-free, dairy-free, and grain-free recipe swaps traditional tortillas for crisp romaine lettuce leaves, creating a low-carb, nutrient-packed wrap. Juicy, perfectly seasoned flank steak is the star of the show, complemented by sautéed cauliflower rice, creamy homemade guacamole, and zesty fresh pico de gallo. Infused with bold flavors from smoked paprika, cumin, and garlic, this easy-to-make meal is ready in under 40 minutes, making it a perfect choice for busy weeknights or meal prep. Drizzle with coconut aminos for an added burst of savory goodness, and enjoy a wholesome, satisfying burrito that ticks all the boxes for clean eating and flavor-packed indulgence.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Flank steak
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Sea salt
• 0.5 tsp Black pepper
• 8 pieces Romaine lettuce leaves
• 2 cups Cauliflower rice
• 1 large Avocado
• 2 tbsp Fresh lime juice
• 1 cup Cherry tomatoes
• 0.25 cup Cilantro
• 0.25 cup Red onion
• 1 small Jalapeño (optional)
• 1 tbsp Coconut aminos
• 2 tbsp Avocado oil (for cooking)

Directions

Step 1

Begin by marinating the flank steak. In a small bowl, mix the olive oil, garlic powder, onion powder, ground cumin, smoked paprika, sea salt, and black pepper. Rub the mixture all over the steak and let it rest for 15-20 minutes or refrigerate for up to 2 hours.

Step 2

While the steak marinates, prepare the cauliflower rice. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender. Season with a pinch of salt, then set aside.

Step 3

Make the guacamole by mashing the avocado in a small bowl. Stir in fresh lime juice and a pinch of salt to taste. Set aside.

Step 4

Dice the cherry tomatoes, cilantro, red onion, and jalapeño (if using) to create a fresh pico de gallo. Combine them in a small bowl and add a splash of fresh lime juice and a pinch of salt. Mix well.

Step 5

Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon of avocado oil. Once hot, cook the marinated steak for about 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.

Step 6

Remove the steak from the heat and let it rest for 5 minutes. Then, slice it thinly against the grain for tender bites.

Step 7

Assemble the Whole30 steak burritos by taking a large romaine lettuce leaf and layering it with cauliflower rice, steak slices, a dollop of guacamole, and a spoonful of pico de gallo. Optionally, drizzle with coconut aminos for an umami boost.

Step 8

Wrap the lettuce around the fillings and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1269.2g)

Amount per serving	% Daily Value*
Calories	2105.3

Total Fat 151.2g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 9.1g
Cholesterol 412.8mg	0%
Sodium 3230.2mg	0%
Total Carbohydrate 55.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 17.4g
Protein 145.6g	0%

Vitamin D 18.1IU	0%
Calcium 218.0mg	0%
Iron 17.5mg	0%
Potassium 3612.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 26.9%

Carbs: 10.3%