Whole30 Carne Asada Bowls
These Whole30 Carne Asada Bowls are packed with tender Mexican-marinated and grilled flank steak and lots of veggies. Perfect for grilling all summer!
Servings: 4 people
Ingredients
Steak
- 2 lbs Australian grassfed flank steak
- ⅓ cup olive oil
- 3 limes, juiced
- 1 orange, juiced
- 1 tbsp coconut aminos
- 4 cloves minced garlic
- ¼ cup chopped cilantro
- 1 jalapeno, seeded and diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
Roasted Veggies
- 2 bell peppers seeded and sliced
- 1 onion peeled and sliced
- 2 cups mushrooms sliced
- 1 tbsp olive oil
- ½ tsp sea salt
Additional Bowl Ingredients
- 4 cups Coconut Cilantro Lime Cauliflower Rice
- sliced jalapeno
- tomatoes
- cilantro
- limes for squeezing
Instructions
- Whisk all of the marinade ingredients together in a bowl. Marinate the flank steak for 3-4 hours minimum (or overnight). Heat a grill over medium high heat. Remove the flank steak and discard any remaining marinade.
- Cook the steak for 7 minutes each side for medium. If you prefer medium rare steak, do 6 minutes. For medium well, do 8 minutes. Let the steak rest for 5 minutes. Slice and serve in bowls or tacos!
Roasted Veggies (if using)
- Preheat your oven to 425. Toss the roasted veggie ingredients together in a bowl. Spread the vegetables out on a parchment paper-lined baking sheet.
- Bake for 20-25 minutes until the peppers, onions, and mushrooms are tender and starting to get brown and crispy. Serve with the carne asada, cauliflower rice, and other desired toppings.
Nutrition
Calories: 624kcal | Carbohydrates: 27g | Protein: 55g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 1142mg | Potassium: 1726mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2222IU | Vitamin C: 194mg | Calcium: 138mg | Iron: 6mg