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Mexican Recipes
Carne Asada Steak Bowls

Carne Asada Steak Bowls

with Tomato Scallion Salsa and Avocado Crema

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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

(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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Zester
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep and Cook Rice
Prep and Cook Rice
1

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.

Make Salsa
Make Salsa
2

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.

PICKLE JALAPEÑO
PICKLE JALAPEÑO
3

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.

Make Avocado Crema
Make Avocado Crema
4

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

Cook Steak
Cook Steak
5

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.

Finish and Serve
Finish and Serve
6

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.