Carne Asada Bowls

By KeyIngredient

This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Queso fresco is a firm, mild cheese—a great alternative to feta if you’re not a fan of the tang. Use as your go-to cheese for Mexican egg scrambles, burritos, or stuffed chiles. Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top.

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

Details

Adapted from cookinglight.com

Preparation

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.

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.

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.

cookinglight.com