Carne Asada Bowl
Carne Asada Bowl
Smoky, spiced carne asada over Grain Trust Wild Rice Blend Pilaf with avocado, vibrant cherry tomato salsa & queso fresco. Better than Chipotle and on the table in 30 minutes.
Serves 4 | Prep: 15 min | Cook: 15 min | Paired with: Grain Trust Wild Rice Blend Pilaf
Steak
1 lb flank steak.
1 tbsp olive oil
Salt and pepper, to taste
Bowl
3 cups Grain Trust Wild Rice Blend Pilaf, cooked
1 avocado, sliced
⅓ cup queso fresco or cotija, crumbled
4 tbsp sour cream (optional)
Cherry Tomato Salsa
2 cups cherry tomatoes, quartered
½ cup white onion, finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
Salt, to taste
Instructions
Combine all cherry tomato salsa ingredients in a bowl and toss well. Set aside to let the flavors meld while you cook everything else.
Pat the steak dry and rub all over with olive oil. Season with salt and pepper. If time allows, rest at room temperature for 15–20 minutes.
Heat a skillet over high heat until smoking hot. Sear the steak for 3 minutes per side until deeply charred. Transfer to a cutting board and rest for 5 minutes.
While the steak rests, wipe out the skillet and return to medium heat.
Slice the rested steak thinly against the grain. Divide rice among four bowls and top with romaine, steak, a generous spoonful of cherry tomato salsa, avocado, and cotija. Finish with sour cream if using.
Tips
Steak selection: Skirt, flank, and bavette are all thin, quick-cooking cuts that take on smoky spice beautifully.
Slice against the grain: These cuts have long muscle fibers — cutting perpendicular to them makes a dramatic difference in tenderness.
Cherry tomato salsa: Make this first so the flavors have time to meld. The longer it sits, the better it gets.
Grain Trust Wild Rice Blend Pilaf: The nutty, earthy depth of wild rice is a fantastic match for bold carne asada flavors. Cook according to package directions.