Carne Asada Bowl

• 份量: 2 servings

配料

2 packs Chipotle flavor Mahatma® Rice Ready to Heat Rice

2 lbs skirt steak

4 garlic cloves

1 tbsp salt

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp black pepper

1/4 tsp cumin

1/4 tsp Mexican oregano

1/4 tsp garlic powder

1/4 cup olive oil

1/4 cup light beer (optional)

3 limes

1 orange

1 jalapeno (cut in half)

1/2 onion (sliced)

5 sprigs cilantro

1/2 cup olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1/4 cup chopped parsely

1/4 cup chopped cilantro

4 garlic cloves

2 chopped red chili peppers (or crushed red pepper)

1 tsp salt

1/2 tsp black pepper

1/2 tsp oregano

grilled onion & jalapeno

tomato (diced)

avocado (diced)

lettuce (chopped)

sour cream

hot sauce

步骤

Make the carne asada marinade:

Roast the garlic cloves by cooking them on a stove until the edges are browned but be careful not to burn. Wrap in aluminum foil for a few minutes to soften, then mash together with salt in a mortar and pestle to make a garlic salt paste.

Add the black pepper, chili powder, garlic powder, onion powder, Mexican oregano, cumin, olive oil, beer, lime, & orange juice. Mix well.

Cover the skirt steak in the marinade and add the jalapeños onions, and cilantro. Cover & marinate in the fridge for at least 2 hours, but 6+ hours is best.

Make the chimichurri:

Finely chop the parsley, cilantro, red pepper, and garlic. You may use a food processor for this part to make it easier, but I strongly recommend mixing in the rest of the ingredients by hand. If you use the food processor to mix everything, it will emulsify the oil which will give you an entirely different (not bad, but visually unappetizing) consistency.

Mix the chopped ingredients with olive oil, red wine vinegar, lemon juice, salt, pepper, & oregano. Note: You definitely want to make this right after you make the carne asada marinade. Chimichurri tastes best after a couple hours of sitting and releasing all the flavors from the herbs into the oil. Please also note that cilantro is not traditionally added to Argentinian chimichurri- this is just a preference for me.

Cook the skirt steak however you prefer- on the grill is best but I usually just make it in my cast-iron skillet. Make sure to cook it on the highest heat you can without burning it. The faster it cooks, the more tender it will be. Add the onions and jalapeno into the skillet during the last few minutes.

If keeping in strips, make sure to cut the steak against the grain. I always end up dicing it for rice bowls because it's easier to eat.

For my rice I am using Mahatma® Rice Ready to Heat Rice in their chipotle flavor. This is ready in just 90 seconds in the microwave, has a slightly smokey flavor, and the chipotle is not overpowering at all!

Combine the rice, carne asada, chimichurri and any toppings you like (I like tomato, avocado, and lettuce for some crunch). I also like my carne asada bowls with some sour cream and hot sauce.