Carne Asada Steak Bowls

Name: Carne Asada Steak Bowls with Tomato Scallion Salsa and Avocado Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; ¾ cup Jasmine Rice; 1 unit Roma Tomato; 1 unit Lime; 1 unit Jalapeño; 4 tablespoon Guacamole; 2 tablespoon Sour Cream; 10 ounce Diced Steak; 1 tablespoon Southwest Spice Blend; ¼ cup Monterey Jack Cheese; 1 tablespoon Butter; 1 teaspoon Vegetable Oil; Salt; Pepper; ½ teaspoon Sugar

with Tomato Scallion Salsa and Avocado Crema

Recipe Development TeamPublished on August 05, 2019

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender bites of seared, Southwest-spiced steak are piled atop fluffy lime rice along with fresh tomato salsa, Monterey Jack cheese, and zingy pickled jalapeño. For a finishing touch, the bowls are topped with avocado crema. One bite will have you bowled over.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

¾ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit

Lime

1 unit

Jalapeño

4 tablespoon

Guacamole

2 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Diced Steak

1 tablespoon

Southwest Spice Blend

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Vegetable Oil

Salt

Pepper

½ teaspoon

Sugar

Nutrition Values

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat34 g

Saturated Fat13 g

Carbohydrate71 g

Sugar7 g

Dietary Fiber5 g

Protein41 g

Cholesterol130 mg

Sodium510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Small Bowl

•Zester

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Dice tomato. Zest and quarter lime. In a small bowl, combine tomato, scallion greens, a squeeze of lime juice, and half the lime zest. Season with salt and pepper.

Slice jalapeño into thin rounds, removing ribs and seeds for less heat. In a second small bowl, combine jalapeño, 1 TBSP hot water, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime (whole lime for 4), and a pinch of salt.

In a third small bowl, combine guacamole, sour cream, and a squeeze of lime juice.

Pat diced steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over high heat. Once oil is shimmering, add steak and sprinkle with Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. (TIP: Lower heat if steak begins to brown too quickly.) Turn off heat. Season with salt and pepper.

Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls. Top rice with diced steak, salsa, avocado crema, as much pickled jalapeño as you like, and Monterey Jack. Serve with any remaining lime wedges on the side.