Carne Asada Bowl

 
Ingredients:

Carne Asada:

Avocado oil or cooking spray

1 (12-oz.) flank steak

¾ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

Bean and Onion Mixture:

2 teaspoons olive oil

¾ cup chopped white onion

½ cup chicken stock 

1 (15-oz.) can of unsalted pinto beans, rinsed and drained

Salad:

3 cups chopped romaine lettuce

1 ½ cups mild or medium tomato salsa

1 1/2 cups mild or medium green salsa

1-ounce tortilla chips

1 ripe avocado, thinly sliced

1 1/2 cups frozen corn, thawed

1 1/2 cups grape tomatoes, halved

1 cup small pineapple chunks

1 ½ ounces queso fresco, crumbled (about 1/3 cup)

4 lime wedges

Directions:

1. Heat a large skillet over medium-high. Coat pan with cooking spray. 

2. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. 

3. Add steak to pan; cook 5 minutes on each side or until the desired degree of doneness. 

4. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

5. Add oil to pan; swirl. 

6. Add onion; sauté 2 minutes. 

7. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a simmer. 

8. Simmer for 4 minutes, scraping pan to loosen browned bits.

9. Divide lettuce among 4 shallow bowls. 

10. Top evenly with bean mixture, steak, tomato salsa, green salsa, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.