CARNE ASADA BOWL

Ingredients

• Carne Asada:

• 2 pounds skirt or flank steak

• 1 lime, juiced

• 1/2 white onion, sliced

• 4 cloves garlic, chopped

• 1 orange, juiced

• 1/2 cup chopped cilantro

• 1/4 cup white vinegar

• 2 tsp salt

• 2 tsp pepper
  
  Beans:

• 2 cans black beans (30 oz) rinsed and submerged in water

• 4 cloves garlic

• 1 Tbsp cumin

• 1/2 lime

• Salt to taste
  
  Guacamole:

• 4 cloves garlic, minced and finely mashed

• 2 tsp salt

• 1 jalapeño, finely chopped

• 3 avocados

• 1 Roma tomato, chopped

• 1/4 small white onion, finely chopped

• 1/2 cup cilantro, chopped

• 1 lime

  
  Salsa roja:

• 3 Roma tomatoes

• 1-2 jalapeños or Serrano

• 1/4 onion

• 3 cloves garlic

• 1/2 cup cilantro

• 2 tsp chicken bouillon or salt

• 1 lime or 1/4 cup water

  Cilantro lime rice:

• 1 cup basmati rice

• 1 1/2 cups water

• 1 Tbsp butter

• 1 tsp salt

• 1/2-1 cup chopped cilantro
  Zest and juice of a lime

Directions

Step 1

Add the skirt steak to a large bowl.  Add the juice of 1 lime, onion, garlic, juice of 1 orange, cilantro, white vinegar, salt, pepper.  Toss to coat the skirt steak, cover and place in the refrigerator and marinate overnight, and up to 2 days.

Step 2

Heat a grill pan or gas grill to high heat (450-500 degrees). Use tongs to remove the steak from the marinade and shake off any excess marinade. Grill for 5-10 minutes per side. Remove the steak from the grill and rest on a cutting board, loosely covered with foil, for 5-10 minutes. Once rested, uncover and slice the steak against the grain, then dice into pieces for the bowl.

Step 3

Drain beans, rinse them and add to a pot.  Pour water into the pot until the beans are covered.  Then add garlic, cumin, lime juice and salt to taste.  Heat on medium high heat 10-15 minutes.

Step 4

Cut the avocados by running a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon, remove the avocado flesh and place into a medium-sized bowl. Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the garlic, salt and tomato.  Using a fork gently mash each avocado half a few times then stir all ingredients together. (Pro tip: use a stone mortar and pestle, or Molcajete, to combine all ingredients)

Step 5

Roast tomatoes, onions and jalapeños over a burner on the stove (it does need to be a gas stove). Turn a burner to the low setting and set your tomatoes and peppers directly on flame. Use a pair of tongs to turn until the skin is slightly charred.  About 3-4 minutes.  Alternatively, Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil or parchment paper.  Arrange the vegetables on the foil in a single layer. Bake in the preheated oven for 20-25 minutes. Add the roasted tomatoes and peppers, onion, garlic, cilantro, bouillon (or salt) and lime (or water) to a blender.  Blend completely.

Step 6

Cook rice according to instructions, add lime juice, zest and butter and mix well. Fold in chopped cilantro.

Step 7

Divide all the components between four bowls and serve.