Carne Asada Bowls

1 Review
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Yield:
Serves 4
By Adam Hickman
January 2017
RECIPE BY Cooking Light

Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers.

Ingredients

  • Cooking spray
  • 1 (12-oz.) flank steak
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 teaspoons olive oil
  • 3/4 cup chopped white onion
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted pinto beans, rinsed and drained
  • 3 cups chopped romaine lettuce
  • 1 1/2 cups chopped tomato
  • 1 ounce tortilla chips
  • 1 ripe avocado, thinly sliced
  • 1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
  • 4 lime wedges

Nutritional Information

  • Calories 369
  • Fat 15.1g
  • Satfat 3.6g
  • Monofat 6.9g
  • Polyfat 1g
  • Protein 28g
  • Carbohydrate 31g
  • Fiber 10g
  • Cholesterol 56mg
  • Iron 4mg
  • Sodium 486mg
  • Calcium 133mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

Step 1

Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

Step 2

Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.

Step 3

Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.

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Ratings & Reviews

No Flavor

SuzanneM
July 02, 2017
I was looking forward to this based on the picture. But it turned out to be very bland. I tried to perk up the flavor by coating the meat (I used a small sirloin instead of flank as I had to use it up) with a taco rub and grilling it. it was better than I imagine just the plain meat would have been. I made the rest of the meal as written, but added some jicama and grilled corn left over from another meal.None of it really helped with the overall flavor. I won't make this again. As a side note, the photo showed some rice, but I could find no reference to it in the recipe. Is it not possible to at least note the side dish as a "Serve with"?

Excellent

daneanp
May 04, 2017
We really prefer to grill our flank steak, so I quickly seared on both sides in the pan then transferred to the grill to finish cooking while I made the beans.  My only other substitute was to use crumbled feta for the queso.  In the magazine, this dish was prepared along side Cilantro and Almond Pilaf Rice which was a great companion.  We omitted the chips and didn't miss them a bit.  Will make again.