Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.
5 stars (25 ratings)
Ingredients
For the carne asada
½cupchopped fresh cilantro leaves
⅓cupolive oil
¼cupreduced sodium soy sauce
¼cupfreshly squeezed orange juice
2tablespoonsfreshly squeezed lime juice
4clovesgarlic, minced
1jalapeno, seeded and diced
1teaspoonground cumin
Kosher salt and freshly ground black pepper, to taste
1 ½poundsflank steak
For the cilantro lime vinaigrette
1cuploosely packed cilantro, stems removed
½cupplain Greek yogurt
2clovesgarlic
2tablespoonsfreshly squeezed lime juice
¼cupolive oil
2tablespoonsapple cider vinegar
Kosher salt and freshly ground black pepper, to tase
For the burrito bowls
1cupfarro
1cuppico de gallo, homemade or store-bought
1cupcorn kernels, frozen, canned or roasted
1avocado, halved, peeled, seeded and thinly sliced
½cupfresh cilantro leaves
1lime, cut into wedges
Instructions
For the carne asada
In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
For the cilantro lime vinaigrette
Combine cilantro, Greek yogurt, garlic and lime juice in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; season with salt and pepper, to taste. Set aside.
For the burrito bowls
Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.