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Baja Steak Bowl

Prep Time:

1 hour 7 minutes

Cook Time:

25 minutes

Total Time:

1 hour 33 minutes

Cut Type:

Steaks & Roasts

Meal Type:

Dinner

Recipe compliments of Modern Day Moguls

Ingredients

2-3 Teres Major steaks
½ Avocado
¼ cup Cilantro
2 limes, small wedges
1 C Corn
2 C Rice
1 C Black beans
2 ea Tomatoes, diced
1/3 cup Olive oil
3 limes, juiced
½ cup Fresh cilantro, chopped
3 garlic cloves, minced
1 tsp Cumin powder
¼ Red onion
½ tsp Chili powder
Salt and pepper to taste
Optional: Queso fresco sprinkled on top, Tortilla chips for garnish, Chimichurri sauce for drizzling, Jalapeños

Directions

Whisk all the marinade ingredients together in a small bowl.
Add the Teres Major steaks to a plastic bag. Ensure both sides of the steak are well-coated. Allow to marinate for one hour.
Preheat the oven to 350 degrees F.
Place marinated steak into oven-safe skillet and place over medium flame.
Sear for ten minutes, flipping the steak over every two minutes.
Once seared, place the pan into the oven and continue to cook, turning every three minutes, until the steak reaches an internal temperature of 135 degrees F (about six minutes).
Once at temperature, remove steak from pan and place onto a board. Cover loosely with foil and rest for ten minutes.
Prep remaining ingredients.
1. Slice limes into small wedges.
2. Chop cilantro.
3. Dice the cheese.
4. Slice avocados.
To serve, slice against the gain into medallions and serve over rice. You can pour the chimichurri sauce over the steak and rice or keep in separate bowls for serving.

Find a store near you that offers Grass Run Farms products.