Carne Asada Steak Bowls

Name: Carne Asada Steak Bowls with Tomato Scallion Salsa and Avocado Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Scallions; ¾ Jasmine Rice; 1 Roma Tomato; 1 Lime; 1 Jalapeño; 4 Smashed Avocado; 2 Sour Cream; 10 Diced Steak; 1 Southwest Spice Blend; ¼ Monterey Jack Cheese; 1 Butter; 1 Vegetable Oil; Salt; Pepper; ½ Sugar

with Tomato Scallion Salsa and Avocado Crema

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender bites of seared, Southwest-spiced steak are piled atop fluffy lime rice along with fresh tomato salsa, Monterey Jack cheese, and zingy pickled jalapeño. For a finishing touch, the bowls are topped with avocado crema. One bite will have you bowled over.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Scallions

Jasmine Rice

Roma Tomato

Lime

Jalapeño

Smashed Avocado

Sour Cream

(Contains: Milk)

Diced Steak

Southwest Spice Blend

Monterey Jack Cheese

(Contains: Milk)

Butter

(Contains: Milk)

Not included in your delivery

Vegetable Oil

Salt

Pepper

Sugar

Nutritional information

/ per serving

Energy (kJ)3264 kJ

Energy (kcal)780 kcal

Fat34 g

of which saturates13 g

Carbohydrate71 g

of which sugars7 g

Protein41 g

Salt510 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small pot

•Small Bowl

•Zester

•Large Frying Pan

•Paper Towel

Instructions

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Dice tomato. Zest and quarter lime. In a small bowl, combine tomato, scallion greens, a squeeze of lime juice, and half the lime zest. Season with salt and pepper.

Slice jalapeño into thin rounds, removing ribs and seeds for less heat. In a second small bowl, combine jalapeño, 1 TBSP hot water, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime (whole lime for 4), and a pinch of salt.

In a third small bowl, combine guacamole, sour cream, and a squeeze of lime juice.

Pat diced steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over high heat. Once oil is shimmering, add steak and sprinkle with Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. (TIP: Lower heat if steak begins to brown too quickly.) Turn off heat. Season with salt and pepper.

Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls. Top rice with diced steak, salsa, avocado crema, as much pickled jalapeño as you like, and Monterey Jack. Serve with any remaining lime wedges on the side.