In a large bowl or ziplock bag, combine the flank steak with freshly squeezed lime juice, no sugar added pineapple juice, low sodium soy sauce, olive oil, minced garlic, ground cumin, smoked paprika, red pepper flakes, sea salt, ground black pepper, and chopped fresh cilantro.
Place in the fridge for a minimum of 30 minutes, up to 8 hours.
To make the cilantro lime brown rice, combine uncooked brown rice, minced garlic, low sodium chicken broth, sea salt, and freshly squeezed lime juice in a deep stock pot and bring to a simmer. Cook until the liquid is completely absorbed by the rice and the rice is tender, about 20-30 minutes. Then, toss in freshly chopped cilantro and stir to combine.
Once the steak is marinated, heat 1 tbsp. olive oil over medium-high heat in a large skillet until hot.
Add the marinated steak, cooking on both sides until cooked through, about 4-6 minutes per side.
Remove the steak from the pan and set aside to rest. Slice into thin slices against the grain.
To make a quick guacamole, combine a couple ripe avocados, freshly squeezed lime juice, and sea salt and mash together.
To assemble the steak fajita bowl, start by adding the cilantro lime brown rice to your bowl, followed by the sliced steak, no salt added black beans, our bell pepper and onion mixture, pico de gallo or whatever salsa you prefer, and then top it all off with our fresh guacamole.