Carne Asada Burrito Bowl
Bright and beautiful fresh bowl of deliciousness!
Ingredients
Marinade
- 1/2 cup cilantro chopped
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 1/3 cup orange juice
- 4 garlic cloves minced
- 1 jalapeno seeded and diced
- 1 tsp cumin
- 1.5-2 lb flank or sirloin steak
Cilantro Lime Vinaigrette
- 1 cup cilantro stems removed
- 1/2 cup plain Greek yogurt
- 2 garlic cloves
- 2 tbsp lime juice
- pinch of salt
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
Burrito Bowls
- Rice, Pico de Gallo Corn, Avocado, Cilantro, Lime Wedges
Instructions
- Combine main ingredients, except beef, and mix well. Reserve 1/2 cup of marinade in the refrigerator. Add remaining marinade and beef, mix well and let marinate for at least 4 hours, up to overnight.
- To make Cilantro Lime Vinaigrette, add all ingredients to food processor and mix until smooth.
- Preheat grill to medium-high heat. Pat dry steak with a paper towel, then place on grill to cook, flipping once. 6 minutes per side for medium rare. let rest for 5 minutes.
- Thinly slice steak against the grain with a reserved 1/2 cup of marinade.
- Serve with burrito bowl ingredients.