Carne Asada Steak Bowls
A healthy spin on a burrito. All the flavor and deliciousness of your favorite burrito, only in a bowl instead of wrapped in a tortilla.
Ingredients
For the steak:
- 1 tsp Garlic powder
- 1/4 tsp Cumin
- 1 tsp Chili powder
- 1/2 tsp Ancho chili powder
- 1/2 tsp Chipotle chili powder
- Salt and pepper, to taste
- 1 lb Sirloin steak, cut into 1/4 inch pieces
- 1 tbsp vegetable oil
For the Rice:
- 1 bunch sliced scallions, white parts only
- 1 tbsp butter
- 1 cup rice
- 2 cups water
- 1 tsp salt
- ½ lime, juiced and zested
For the fresh tomato salsa:
- 2 Roma tomatoes, diced
- 1 bunch sliced scallions, green parts only
- 1 lime, juiced & zested
- salt and pepper, to taste
For the quick pickled jalapeño:
- 1-2 fresh Jalapeño peppers, seeded & thinly sliced
- 1 tbsp very hot water
- 1 tsp sugar
- 1 tbsp lime juice
- salt, to taste
To serve:
- ½ cup prepared Guacamole
- ½ cup sour cream
- 1 cup Monterey Jack or Cheddar cheese, shredded
- ½ cup Queso Fresco cheese, crumbled
- ½ bunch Cilantro, roughly chopped
Instructions
Prepare ingredients:
- In a small bowl mix together the steak seasonings; garlic powder, cumin, chili powder, Ancho chili powder, and Chipotle chili. Set aside.
- Zest and squeeze all the limes, reserving a lime cut into quarters to serve on the side with each bowl.
- Slice a bunch of green onions into thin slices, separating the green and white parts. Use the the white part for the rice and the green part for the fresh tomato salsa.
Make the rice:
- In a saucepan melt 1 tablespoon butter and cook the white part of the scallions. Cook for 1-2 minutes until the onions just begin to soften.
- Stir in the rice and add water. Bring to a boil.
- Once the mixture comes to a boil, reduce heat to the lowest setting possible and cover with a tight fitting lid. Cook for 20-25 minutes, or until rice is cooked and has absorbed all the liquid in the pan.
- Once the rice has finished cooking, fluff it with a fork and stir in 2 tablespoons of the reserved lime juice and 1/2 the reserved lime zest.
- Keep rice covered and off heat while you prepare the remaining ingredients and you're ready to assemble the bowls and serve.
Make the fresh tomato salsa:
- In a small bowl combine diced tomato, the reserved green part of the scallions, a squeeze of lime juice and half the lime zest.
- Season with salt and pepper, stir together and set aside.
Pickle the jalapeño pepper:
- In a small bowl combine jalapeño, 1 tablespoon very hot water, 1 teaspoon sugar, 1 tablespoon lime juice and salt to taste. Stir together and set aside.
Prepare the beef:
- Season steak with salt a pepper.
- In a large frying pan heat a tablespoon of oil over medium heat.
- When the oil is hot, cook the beef. Sprinkle garlic powder, cumin and chili powders over the meat in the pan and stir to coat the meat with the spices. Move the beef around the pan with a spatula until it's cooked through and browned along the edges, about 3-4 minutes.
To serve:
- Spoon rice some into the bottom of each bowl. Top the rice with the cooked steak, fresh tomato salsa, shredded and crumbled cheeses, some of the quick pickled jalapeños, some chopped cilantro, a dollop of guacamole and sour cream.
- Serve each bowl with a couple wedges of lime on the side.
Notes
For four bowls, plan on using between 3-4 limes for this recipe.