Carne Asada Steak Bowls Recipes

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CARNE ASADA STEAK BOWLS



Carne Asada Steak Bowls image

A delicious rice bow with fresh veggies, beans, seasoned brown rice, and juicy steak.

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 15

8 oz Flank Steak (1 Steak)
Kosher salt and pepper, to taste
2 Tbsp Extra virgin olive oil (divided)
½ Cup Cooked brown rice
½ Tsp Ground Cumin
¼ Tsp Tumeric
¼ Tsp Garlic Powder
½ Cup Unsalted Cannellini Beans (rinsed and drained)
2 Cups Chopped Romaine Lettuce
1 Cup Cherry Tomatoes ( halved or quartered)
1 small Onion (diced)
1 Small Ripe Avocado (pitted and chopped)
juice of 1/2 lime
2 lime wedges
fresh cilantro

Steps:

  • Heat 1 tsp oil in a large skillet over medium-high heat. Season the steak with salt and pepper on both sides.
  • Cook for about 5-7 minutes on each side or until it's done to your liking. Place steak on a cutting board and allow it to sit for 5 minutes. Using a very sharp knife, slice it across the grain.
  • To the same pan in which we cooked the steak add 1 Tbsp of oil. Add cooked brown rice and seasonings, and stir fry for about 3-4 minutes. Season with salt and pepper to your taste and set aside.
  • In a medium bowl, add beans, tomatoes, onion, and avocado. Drizzle with remaining oil, lime juice and sprinkle with salt and pepper.
  • Divide lettuce among 2 bowls and top with bean salad, steak, and fried rice. Garnish with lime wedges and fresh cilantro and enjoy!

Nutrition Facts : Calories 585 kcal, Carbohydrate 38 g, Protein 33 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 85 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving

LISA'S FAVORITE CARNE ASADA MARINADE



Lisa's Favorite Carne Asada Marinade image

I've tried many marinade recipes for carne asada, and this is our family favorite!

Provided by Lisa Arlotti

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT40m

Yield 12

Number Of Ingredients 14

¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Steps:

  • Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  • Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  • Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g

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