Description
I love a good dinner in a bowl! It always checks all the boxes with some veggies, starch, and protein and it’s perfect for weekday meal prep!
Scale
Ingredients
Carne Asada
- 1 1/2 lbs skirt steak
- 1/4 cup olive oil
- 1 1/2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 navel orange, sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
Instant Pot Pinto Beans
- 1/2 lb dried pinto beans
- 1/2 white onion, diced
- 12 oz. mexican beer, such as modelo
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 cups water or chicken stock
- 2 teaspoons kosher salt
Cilantro Rice
- 4 cups cooked white rice
- 1 tablespoon olive oil
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro
- salt and pepper to taste
Other Bowl Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- 1 bunch green onions, only white/light green parts (save the tops for another recipe)
- 1 cup pico de gallo
- 1 avocado, sliced (optional)
- cilantro leaves, for garnish
Instructions
- For the carne asada: If your skirt steak is in very long pieces, cut it down into 8-10″ pieces. Mix all the marinade ingredients together in a ziplock bag and add the steak, tossing to make sure all the steak is evenly coated. Marinate for 2 hours, up to 8. Once you are ready to grill, discard the orange slices. Preheat an outdoor grill over medium heat. Grill the pieces of carne asada, 2-3 minutes per side for medium doneness. Adjust cooking time to your preferred level of doneness. Rest the steak for 5 minutes and then dice into bite sized pieces.
- For the rice: While the cooked rice is still warm, toss with the oil, lime zest, lime juice and chopped cilantro. Season to taste with salt and pepper.
- For the instant pot beans: Throw everything into the pot of an instant pot and lock the lid in place. Set to manual or pressure cook on high for 50 minutes with a natural release. Season to taste with salt and pepper.
- For the peppers and onions: Throw the peppers, onions and green onion pieces into a hot cast iron with a small amount of neutral oil. Cook until all the veggies are softened and charred in places. Season with a little salt and pepper.
- To assemble the bowls: Add rice to the bottom of a serving bowl. Top with steak, beans, peppers/onions, pico de gallo, cilantro and sliced avocado (if desired). Serve warm.
Notes
Steak can be cooked inside in a cast iron for the same amount of time.