We're changing things up this Taco Tuesday and leaving out the tortilla in favour of a bowl of fresh greens. The classic Carne Asada flavour is perfectly compliment with a fresh pico di gallo, bright salsa verde and sweet caramelised pineapple. Get ready to pile up your plate because this one goes down an absolute treat and is perfect for those nights when you're wanting something a bit lighter.
1 Jalapeno, finely chopped (deseed if you prefer it less spicy)
1 lime, juiced (plus extra limes to serve)
450 g skirt steak
Method
Prepare your carne asada rub by combining cracked pepper, garlic powder, chilli powder, oregano, paprika, cumin, Beef Bone Broth Powder and 1 tbsp salt.
Place pan over a medium high heat and Rub your steak with prepared mix while it heats up.
Once pan is hot, cook your steak to your liking and allow to rest.
To make the pico di gallo combine tomatoes, red onion and half of your coriander in a small bowl.
To make the salsa verde, add remaining coriander, parsley, and pickled jalapenos in a high-speed blender with a good glug of olive oil, blend until well combined.
To Caramelise your pineapple, heat a pan over a high heat and add pineapple, flipping occasionally until lovely and brown.
Slice rested steak.
To assemble, add cos leaves to bowl, top with cucumber, capsicum and sliced steak. Rest your caramelised pineapple on top, and add a hearty portion of both your pico di gallo and salsa verde, add lime wedges to serve.
Prepare your carne asada rub by combining cracked pepper, garlic powder, chilli powder, oregano, paprika, cumin, Beef Bone Broth Powder and 1 tbsp salt.
Place pan over a medium high heat and Rub your steak with prepared mix while it heats up.
Once pan is hot, cook your steak to your liking and allow to rest.
To make the pico di gallo combine tomatoes, red onion and half of your coriander in a small bowl.
To make the salsa verde, add remaining coriander, parsley, and pickled jalapenos in a high-speed blender with a good glug of olive oil, blend until well combined.
To Caramelise your pineapple, heat a pan over a high heat and add pineapple, flipping occasionally until lovely and brown.
Slice rested steak.
To assemble, add cos leaves to bowl, top with cucumber, capsicum and sliced steak. Rest your caramelised pineapple on top, and add a hearty portion of both your pico di gallo and salsa verde, add lime wedges to serve.
Carne Asada Taco Bowl
With Caramelised Pineapple
Not too tricky
4
50 min
We're changing things up this Taco Tuesday and leaving out the tortilla in favour of a bowl of fresh greens. The classic Carne Asada flavour is perfectly compliment with a fresh pico di gallo, bright salsa verde and sweet caramelised pineapple. Get ready to pile up your plate because this one goes down an absolute treat and is perfect for those nights when you're wanting something a bit lighter.
1 Jalapeno, finely chopped (deseed if you prefer it less spicy)
1 lime, juiced (plus extra limes to serve)
450 g skirt steak
Method
Prepare your carne asada rub by combining cracked pepper, garlic powder, chilli powder, oregano, paprika, cumin, Beef Bone Broth Powder and 1 tbsp salt.
Place pan over a medium high heat and Rub your steak with prepared mix while it heats up.
Once pan is hot, cook your steak to your liking and allow to rest.
To make the pico di gallo combine tomatoes, red onion and half of your coriander in a small bowl.
To make the salsa verde, add remaining coriander, parsley, and pickled jalapenos in a high-speed blender with a good glug of olive oil, blend until well combined.
To Caramelise your pineapple, heat a pan over a high heat and add pineapple, flipping occasionally until lovely and brown.
Slice rested steak.
To assemble, add cos leaves to bowl, top with cucumber, capsicum and sliced steak. Rest your caramelised pineapple on top, and add a hearty portion of both your pico di gallo and salsa verde, add lime wedges to serve.
Prepare your carne asada rub by combining cracked pepper, garlic powder, chilli powder, oregano, paprika, cumin, Beef Bone Broth Powder and 1 tbsp salt.
Place pan over a medium high heat and Rub your steak with prepared mix while it heats up.
Once pan is hot, cook your steak to your liking and allow to rest.
To make the pico di gallo combine tomatoes, red onion and half of your coriander in a small bowl.
To make the salsa verde, add remaining coriander, parsley, and pickled jalapenos in a high-speed blender with a good glug of olive oil, blend until well combined.
To Caramelise your pineapple, heat a pan over a high heat and add pineapple, flipping occasionally until lovely and brown.
Slice rested steak.
To assemble, add cos leaves to bowl, top with cucumber, capsicum and sliced steak. Rest your caramelised pineapple on top, and add a hearty portion of both your pico di gallo and salsa verde, add lime wedges to serve.
