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Category: |
Category: |
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Carne Asada Bowl |
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Ingredients: |
Ingredients: Cooking Spray
1 (12-oz.) Flank Steak
¾ Tsp. Kosher Salt, divided
½ Tsp. Black Pepper, divided
2 Tsp. Olive Oil
¾ Cup Chopped White Onion
½ Cup Unsalted Chicken Stock
1 (15-oz.) Can Unsalted Pinto Beans, rinsed and drained
3 Cups Chopped Romaine Lettuce
1½ Cups Chopped TOmato
1 oz. Tortilla Chips
1 Ripe Avocado, thinly sliced
1½ Oz. Queso Fresco, crumbled (about ⅓ Cup)
4 Lime Wedges
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Directions: |
Directions:1. Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with ¼ tsp. salt and ¼ tsp. pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into ¾-inch pieces.
2. Add oil to pan; swirl. Add onion; saute 2 minutes. Add ¼ tsp. salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.
3. Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining ¼ tsp. salt, remaining ¼ tsp. pepper, and queso fresco. Serve with lime wedges. |
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Cilantro and Almond Pilaf |
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Ingredients: |
Ingredients: 1 Tbsp. Unsalted Butter
3 Tbsp. Sliced Almonds
¼ Tsp. Ground Coriander
¼ Tsp. Ground Turmeric
1 (8.8 oz.) Package Precooked Brown Rice
⅓ Cup Unsalted Chicken Stock
¼ Tsp. Kosher Salt
¼ Cup Chopped Cilantro
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Directions: |
Directions:1. Melt butter in a skillet over medium-high. Add almonds; cook 1 minute. Add coriander, turmeric, and rice; cook 1 minute, stirring constantly. Add stock and salt; bring to a simmer. Cover and cook 2 minutes or until liquid is absorbed. Stir in cilantro. |
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Number Of
Servings: |
Number Of
Servings:4 Servings |
Preparation
Time: |
Preparation
Time:35 Minutes |
Personal
Notes: |
Personal
Notes: Recipe from Cooking Light (January/February 2017)
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This recipe for Carne Asada Bowls is from