Thursday, April 13, 2017

Carne Asada Bowls

As always with a chopped salad we got 3 really huge servings.  D isn't a fan of leftover salad, so that's why.

Anyway, this was really good. He grilled the steak, and the rest came together.  We didn't have a side, but the salad was so huge, why would we?

Will have again.

Carne Asada Bowls

Photo by ALB

Serves: 4 (we got 3)

Cooking spray
1 (12-oz.) flank steak (used 1 lb)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons olive oil (used cooking spray)
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 (used baked tortilla chips)
1 ripe avocado, thinly sliced
1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
4 lime wedges (didn't use)

Heat a large skillet over medium-high. Coat pan with cooking spray. (D heated the grill). 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. (D did this, but on the grill). 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 (used cooking spray); 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.

Calories: 369; Fat: 15.1 g; Sat Fat: 3.6 g; Mono Fat: 6.9 g; Poly Fat: 1 g; Protein: 28 g; Carbohydrate: 31 g; Fiber: 10 g; Cholesterol: 56 mg; Iron: 4 mg; Sodium: 486 mg; Calcium: 133 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2017

12 Smart Points (my additions/subtractions at 3 servings)

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