Carne Asada Rice Bowls with Pico de Gallo
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Ingredients
- 500 g beef flank steak
- 2 lime
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tbsp olive oil
- 200 g cherry tomatoes
- 1 red onion, finely sliced
- 10 g fresh coriander, chopped
- 300 g long-grain white rice
- 400 g tinned black beans
Nutrition (per serving)
- Calories
- 672 kcal
- Protein
- 40.7 g
- Carbohydrate
- 81 g
- of which sugars
- 4.9 g
- Fat
- 17.8 g
- of which saturates
- 5.2 g
- Fibre
- 10.1 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Marinate the flank steak with the juice of 1 lime, the garlic cloves, ground cumin, chilli powder and 1 tablespoon of the olive oil for at least 15 minutes.
- 2
Make the pico de gallo by mixing the cherry tomatoes, red onion, coriander and the juice of the remaining lime.
- 3
Heat a griddle pan over a high heat and cook the steak for 3-4 minutes on each side for medium, then rest for 5 minutes and slice thinly against the grain.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions and warm the black beans.
- 5
Divide the rice and black beans between four bowls, top with the sliced steak and pico de gallo, and serve.
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