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Carne Asada Bowl with Cilantro Lime Vinaigrette
Main course

Carne Asada Bowl with Cilantro Lime Vinaigrette

Credit: myDinnerPlan

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 6 servings
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Ingredients

  • 2 ¼ pounds Beef (Flank)
  • 1 ½ Avocado
  • ¾ cup Cilantro (Fresh)
  • 2 cups + ¼ cup Corn
  • 9 cloves of Garlic
  • 1 ½ Jalapeno
  • 3 cups Long Grain White Rice
  • ¾ cup Yogurt (Greek)
  • 1 ½ teaspoons Kosher Salt
  • 3 tablespoons Apple Cider Vinegar
  • ¼ cup + 2 tablespoons Lime (Juice)
  • 1 ½ cups Pico De Gallo
  • ¼ cup + 3 ½ tablespoons Soy Sauce
  • 1 ½ teaspoons Black Pepper
  • 1 ½ teaspoons Ground Cumin
  • ¾ cup Olive Oil
  • ¼ cup + 2 tablespoons Orange (Juice)
  • 6 cups Water

Directions

  1. Mise en place: Chop the cilantro. Juice the orange and lime. Mince the garlic. Dice the jalapeño. Slice the avocado.
  2. In a medium bowl, whisk together the half of the cilantro, ¼ cup + 2 tablespoons olive oil, soy sauce, orange juice, lime juice, garlic, jalapeño, cumin, salt, and black pepper to make the marinade.
  3. 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.
  4. 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 + 2 tablespoons olive oil until emulsified. Taste and add a pinch of salt if needed. Set the vinaigrette aside.
  5. Bring the 6 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.
  6. 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.
  7. Divide the rice among serving bowls. Top with sliced beef, pico de gallo, corn, and avocado. Drizzle with the cilantro-lime vinaigrette and serve.