Carne Asada

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Orange juice, raw

  1 fruit yields or 86g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  24 oz or 680g

• Garlic

  Raw

  2 clove or 6g

Directions

1. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
3. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
6. Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
7. Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
8. Serve with cilantro lime vinaigrette and lime.
9. Recipe by: Chungah Rhee (source: https://damndelicious.net/2019/06/29/carne-asada-burrito-bowls/)