Simple Carne Asada Bowls
The perfect weeknight dinner. Mexican spiced seared beef, sprinkled with creamy Mexican cheese served on a bed of fragrant pilaf rice, along side a crunchy green salad.
- 250 g pre cooked store bought brown basmati rice or make your own
- 250 g bavette steak or other quick cooking cut
- 150 g sweet corn
- 150 g black beans
- 1 head of baby gem lettuce shredded
- 10 cherry tomatoes quartered
- 1 avocado
- 50 g skim milk feta cheese
a skillet over a medium heat warm the rice. Once warmed transfer to a bowl and place in the oven to keep warm.
Turn the heat up to high and add a splash of olive oil to your pan.
Season the beef with salt and pepper and cook on high heat for about 3 minutes per side until the outside is charred.
Set aside to rest the beef before you slice it.
Shred the lettuce and warm the corn and beans in the skillet which will still be hot from the beef.
Wipe the skillet out with a paper towel first if you need to.
Assemble the bowls starting with the rice, lettuce, beef and beans, corn, tomatoes, avocado and some cheese. Serve with some tortilla chips if you like.