Carne Asada Burrito Bowls

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  • ¼ cup chopped fresh cilantro
  • 3 cloves garlic, peeled
  • 2 tablespoons Braggs aminos
  • 2 tablespoons fresh lime juice
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon black pepper
  • 14 ounces pound flank steak
  • 14 ounces of cherry or grape tomatoes, onions
  • free cucumbers
  • Daily Extra Romaine lettuce, shredded
  • Optional Garnishes: salsa, lime wedges, chopped fresh cilantro
  1. Make the marinade. Place all of the meat ingredients, except the flank steak, in a blender and puree.
  2. Place the steak in a shallow nonreactive dish or storage bag, add the marinade, and toss to coat.
  3. Cover and refrigerate for at least 4 hours, or overnight.
  4. Grill meat until medium-rare, about 2 to 3 minutes on each side depending on thickness. Transfer to cutting board and thinly slice the meat against the grain.
  5. Place lettuce, 3.5 ounces of steak, and 3.5 ounces of tomatoes in a bowl and garnish.
Makes 4 servings If you want to you could also try adding a Btm2 approved salad dressing. You could make one from the recipe guide or the citrus ginger, sweet vinaigrette, or sweet mustard.
Optional Ideas

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