Carne Asada Steak Bowls
with Tomato Scallion Salsa and Avocado Crema
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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2 unit
Scallions
¾ cup
Jasmine Rice
1 unit
Roma Tomato
1 unit
Lime
1 unit
Jalapeño
4 tablespoon
Guacamole
2 tablespoon
Sour Cream
(ContainsMilk)10 ounce
Diced Steak
1 tablespoon
Southwest Spice Blend
¼ cup
Monterey Jack Cheese
(ContainsMilk)Not included in your delivery
1 tablespoon
Butter
(ContainsMilk)1 teaspoon
Vegetable Oil
Salt
Pepper
½ teaspoon
Sugar
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.