Carne Asada Bowl with Avocado Lime Crema

Ingredients

For the Carne Asada:

• 1 ½ lbs flank steak (or skirt steak)

• 3 tbsp olive oil

• ¼ cup orange juice (freshly squeezed)

• 2 tbsp lime juice

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced

• 2 tbsp fresh cilantro, chopped

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• Salt and black pepper, to taste

For the Avocado Lime Crema:

• 1 ripe avocado

• ½ cup sour cream (or Greek yogurt)

• 2 tbsp lime juice

• 1 clove garlic

• 2 tbsp fresh cilantro

• Salt, to taste

For the Bowl Assembly:

• 3 cups cooked rice (white, brown, or cilantro-lime rice)

• 1 cup black beans (drained and rinsed)

• 1 cup corn (grilled or roasted for extra flavor)

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• Fresh cilantro leaves, for garnish

• Lime wedges, for serving

Instructions

1. Marinate the steak:

   • In a bowl, whisk olive oil, orange juice, lime juice, garlic, jalapeño, cilantro, cumin, paprika, chili powder, salt, and pepper.

   • Add steak, turning to coat. Cover and marinate at least 2 hours (or overnight for deeper flavor).

2. Grill the steak:

   • Preheat grill (or grill pan) to high heat.

   • Cook steak 4–6 minutes per side (depending on thickness), until medium-rare or desired doneness.

   • Rest for 10 minutes, then slice thinly against the grain.

3. Make the Avocado Lime Crema:

   • In a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth and creamy.

4. Assemble bowls:

   • Add a base of rice. Top with black beans, corn, tomatoes, and onions.

   • Add sliced carne asada on top.

   • Drizzle generously with avocado lime crema. Garnish with cilantro and lime wedges.