Carne Asada Burrito Bowl
Ingredients - Carne Asada
2 tablespoons chile powder
2-3 tablespoons chipotle chiles, in adobo
â…“ cup freshly squeezed orange juice
3 tablespoons fresh lime juice
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 tablespoon fish sauce
2 tbs coconut aminos, tamari or gluten-free soy suace
4 large cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoons coconut sugar (brown sugar or other granulated sugar)
1½ teaspoon sea salt
1½ lbs grass fed skirt steak
Ingredients – Build Your Own Burrito Bowl
cauliflower rice (or regular rice if you do grains)
lettuce or other greens
red, white or green onions, diced or sliced (quick pickled onions are also great)
tomatoes
avocado or guacamole
your fav salsa or pico de gallo (see above for suggestions and links)
cilantro
lime wedges
queso fresco or other cheese
sour cream
black, pinto or refried beans
roasted corn
jalapeños
hot sauce
grain-free or regular tortillas or tortilla chips (I served with cassava flour tortilla chips)
Instructions
Add all of the carne asada ingredients, besides the steak, to a high-speed blender. Blend until a smooth sauce is created. Place the steak in a sealable gallon-sized Ziplock bag and pour the marinade over the steak. Squeeze all the air out of the bag and seal. Refrigerate the marinating meat for at least 3 hours or up to overnight.
When ready to cook: Remove steak from marinade and wipe off excess marinade.
Set half the burners on your gas grill to the highest heat setting, cover the grill, and preheat for 10 minutes. Clean and oil the grilling grate.
Place the steak directly over the hot side of the grill. If using a gas grill, cover the grill. Cook, turning occasionally, until steak is well charred on outside and center registers 110°F on an instant-read thermometer, about 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes.
Slice thinly against the grain.
Build your burrito bowls: Start with a bed of lettuce and cauliflower rice (or regular rice) place the steak on top and add any desired toppings, sauces and salsas. Serve with tortillas or tortilla chips, if you'd like.
Original: $200.00
-70%$200.00
$60.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ingredients - Carne Asada
2 tablespoons chile powder
2-3 tablespoons chipotle chiles, in adobo
â…“ cup freshly squeezed orange juice
3 tablespoons fresh lime juice
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 tablespoon fish sauce
2 tbs coconut aminos, tamari or gluten-free soy suace
4 large cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoons coconut sugar (brown sugar or other granulated sugar)
1½ teaspoon sea salt
1½ lbs grass fed skirt steak
Ingredients – Build Your Own Burrito Bowl
cauliflower rice (or regular rice if you do grains)
lettuce or other greens
red, white or green onions, diced or sliced (quick pickled onions are also great)
tomatoes
avocado or guacamole
your fav salsa or pico de gallo (see above for suggestions and links)
cilantro
lime wedges
queso fresco or other cheese
sour cream
black, pinto or refried beans
roasted corn
jalapeños
hot sauce
grain-free or regular tortillas or tortilla chips (I served with cassava flour tortilla chips)
Instructions
Add all of the carne asada ingredients, besides the steak, to a high-speed blender. Blend until a smooth sauce is created. Place the steak in a sealable gallon-sized Ziplock bag and pour the marinade over the steak. Squeeze all the air out of the bag and seal. Refrigerate the marinating meat for at least 3 hours or up to overnight.
When ready to cook: Remove steak from marinade and wipe off excess marinade.
Set half the burners on your gas grill to the highest heat setting, cover the grill, and preheat for 10 minutes. Clean and oil the grilling grate.
Place the steak directly over the hot side of the grill. If using a gas grill, cover the grill. Cook, turning occasionally, until steak is well charred on outside and center registers 110°F on an instant-read thermometer, about 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes.
Slice thinly against the grain.
Build your burrito bowls: Start with a bed of lettuce and cauliflower rice (or regular rice) place the steak on top and add any desired toppings, sauces and salsas. Serve with tortillas or tortilla chips, if you'd like.
