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This bright and crunchy corn salsa is a great topper on more than just these carne asada bowls. Make a double batch, then enjoy it as a dip for sliced vegetables, tossed into a salad, or folded into an omelet.
Carne asada bowls
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This filling burrito bowl has flavorful lean steak and tons of veggies, all served over a bed of rice with plenty of toppings.
1½ cups long-grain white rice
1 (15-oz.) can low-sodium pinto beans, drained and rinsed
½ tsp. chili powder
1 lb. flank steak, trimmed of all visible fat
1 cup frozen corn kernels, thawed
2 plum tomatoes, seeded and chopped
1 Tbsp. fresh lime juice, plus wedges for serving
2 Tbsp. chopped fresh cilantro, plus more for serving
1 cup shredded iceberg lettuce
4 radishes, sliced thin and then cut into matchstick pieces
¼ cup plain fat-free Greek yogurt
- Cook the rice according to package instructions. Stir in the beans and season with salt and pepper to taste; cover and set aside.
- Adjust a rack 4" below the top of the oven and preheat the broiler. Combine the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl and rub all over steak. Place the steak on a foil-lined baking sheet or broiler pan and broil until the surface is browned and sizzling, 6 to 10 minutes.
- Flip the steak over and continue to broil until browned and a thermometer inserted into the thickest part registers 125°F for medium rare, about 5 more minutes. Transfer the steak to a cutting board and let rest for 5 minutes before thinly slicing across the grain.
- Combine the corn, tomatoes, lime juice, and cilantro in a medium bowl and season with salt and pepper to taste. To assemble, divide the rice and bean mixture among four large, shallow bowls and top each with beef, corn mixture, lettuce, radishes, yogurt, and more cilantro; serve with lime wedges.