Gaby's Carne Asada Green Rice Burrito Bowl Recipe

Marinate the steak

In a blender or bowl, combine orange juice, lime juice, olive oil, soy sauce, peeled garlic cloves, chopped cilantro, cumin, chili powder, salt and black pepper. Blend or whisk until smooth. Place the steak in a shallow dish or zip-top bag and pour marinade over it, coating both sides. Refrigerate at least 30 minutes and up to 4 hours (30 minutes is fine if short on time).

Cook the steak

Preheat a grill or cast-iron skillet over high heat until very hot. Remove steak from marinade and pat dry with paper towels (reserve marinade). Grill or sear steak 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp ~130-140°F / 54-60°C). If using skillet, add 1 tsp oil and sear. Transfer steak to a cutting board and let rest 5-10 minutes before slicing thinly across the grain.

Blend cilantro mixture

In a blender, combine rinsed rice, cilantro, jalapeño (seeded if desired), lime juice, olive oil and 1/4 cup of the broth. Blend until mostly smooth — a green slurry will form. This adds cilantro flavor and color to the rice.

Cook the rice

In a medium saucepan, bring the remaining 1 3/4 cups broth to a simmer. Stir in the rice-cilantro slurry and the remaining broth if needed so rice is submerged (total liquid ~2 cups). Add 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15-18 minutes until rice is tender and liquid absorbed. Remove from heat, let sit 5 minutes covered, then fluff with a fork.

Char the corn

Heat a skillet or grill pan over high heat until smoking. Add corn kernels in a single layer (no oil needed for fresh; 1 tsp olive oil for frozen). Let corn sit undisturbed until charred in spots, about 2-3 minutes, then toss and char an additional 1-2 minutes. Remove to a bowl to cool slightly.

Assemble salsa

To the slightly cooled charred corn, add finely diced red bell pepper, red onion, chopped cilantro, lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp ground cumin. Stir to combine and adjust salt/lime to taste.

Massage and dress the kale

Place sliced kale and shredded carrot in a bowl. Whisk together sesame oil, rice vinegar, soy sauce, honey, toasted sesame seeds and 1/4 tsp salt. Pour dressing over kale and massage with your hands for 1-2 minutes until leaves soften and reduce in volume. Let sit 5-10 minutes for flavors to meld.

Quick-pickle the onion

Place thinly sliced red onion in a jar or bowl. In a small saucepan, heat apple cider vinegar, water, sugar and 1/2 tsp salt just until sugar dissolves (do not need to boil). Pour hot pickling liquid over onions, pressing them down so submerged. Let cool to room temperature, then refrigerate at least 15 minutes before serving (overnight improves flavor).

Slice avocado and finish bowls

Slice the avocado just before serving and toss lightly with 1/4 tsp salt to season. Warm the cilantro rice if needed. Thinly slice rested carne asada across the grain. Build bowls: base with cilantro green rice, add a portion of sliced carne asada, a scoop of charred corn salsa, a handful of sesame kale slaw, several pickled red onion slices, and avocado slices. Garnish with fresh cilantro leaves and lime wedges. Offer hot sauce if desired.