With summer creeping up on us, we wanted to provide a meal option that you can prepare at any given point, a Carne Asada Bowl! For those, seeking a meat alternative, we recommend Beyond Steak as an option. We hope you love it!
INGREDIENTS FOR THE CARNE ASADA
- ½ cup chopped fresh cilantro leaves
- ⅓ cup olive oil
- ¼ cup reduced sodium soy sauce
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds flank steak
FOR THE CILANTRO LIME VINAIGRETTE
- 1 cup loosely packed cilantro, stems removed
- ½ cup plain Greek yogurt
- 2 cloves garlic
- 2 tablespoons freshly squeezed lime juice
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper, to tase
FOR THE BURRITO BOWLS
- 1 cup farro
- 1 cup pico de gallo, homemade or store-bought
- 1 cup corn kernels, frozen, canned or roasted
- 1 avocado, halved, peeled, seeded and thinly sliced
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges
FOR THE CARNE ASADA
- In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
- Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
- Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
FOR THE CILANTRO LIME VINAIGRETTE
Combine cilantro, Greek yogurt, garlic and lime juice in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; season with salt and pepper, to taste. Set aside.
FOR THE BURRITO BOWLS
Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
Serve with cilantro lime vinaigrette and lime.
CHALLENGE TO READERS:
Measure the foods, and respond to us with what the Macros Are based on the recipe above: How many grams of Protein, Carbohydrates, and Fats are there per person in this recipe? NET Carbs After Fibers calculated out. Participants with Correct answers will be put into a Bag and Drawn for a Prize!
