Carne Asada Bowl with Cilantro Lime Vinaigrette
Grilled marinated beef served over rice with fresh toppings and a tangy cilantro lime vinaigrette. A flavorful Southwest-inspired bowl perfect for sharing.
5 hrs
4 servings
Ingredients
- 1 ½ pounds Beef (Flank)
- 1 Avocado
- ½ cup Cilantro (Fresh)
- 1 ½ cups Corn
- 6 cloves of Garlic
- 1 Jalapeno
- 2 cups Long Grain White Rice
- ½ cup Yogurt (Greek)
- 1 teaspoon Kosher Salt
- 2 tablespoons Apple Cider Vinegar
- ¼ cup Lime (Juice)
- 1 cup Pico De Gallo
- ¼ cup + 1 tablespoon Soy Sauce
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cumin
- ½ cup Olive Oil
- ¼ cup Orange (Juice)
- 4 cups Water
Directions
- Mise en place: Chop the cilantro. Juice the orange and lime. Mince the garlic. Dice the jalapeño. Slice the avocado.
- In a medium bowl, whisk together the half of the cilantro, ¼ cup olive oil, soy sauce, orange juice, lime juice, garlic, jalapeño, cumin, salt, and black pepper to make the marinade.
- Pour half of the marinade into a separate bowl or jar and refrigerate — the reserved half is used later and must not touch raw meat. Place the beef in a large bowl or zip-top bag. Marinate in the refrigerator at least 4 hours or overnight.
- In a food processor or blender, combine the Greek yogurt, other half of the cilantro and apple cider vinegar. With the machine running, slowly stream in the remaining ¼ cup olive oil until emulsified. Taste and add a pinch of salt if needed. Set the vinaigrette aside.
- Bring the 4 cups water to a boil. Add the rice, reduce heat, cover, and simmer about 18 minutes until the water is absorbed. Fluff and set aside.
- Preheat a grill to medium-high. Remove the beef from the marinade, pat dry, and discard the used marinade. Grill about 6 minutes per side for medium-rare. Pour the reserved marinade over it and let it rest 5 minutes, then slice thinly against the grain.
- Divide the rice among serving bowls. Top with sliced beef, pico de gallo, corn, and avocado. Drizzle with the cilantro-lime vinaigrette and serve.
