Wild Carne Asada Bowl
Prep time
Cook time
Total time
Skip the Carbs & Dig Into This Wild Carne Asada Bowl
Serves: 4 - 8
  • 2 pounds skirt steak
  • 3 whole dried ancho chiles, stems and seeds removed
  • 3 whole fresh jalapeno chilies, stems and seeds removed
  • 2 whole chipotle peppers, stems and seeds removed
  • Juice of one orange
  • Juice of two limes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons liquid coconut aminos
  • 2 tablespoons gluten-free fish sauce
  • 5 large cloves garlic, crushed
  • 1 cup fresh cilantro leaves, chopped (plus 2 tablespoons for Easy Guacamole)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon pure maple syrup or honey
  • Sea salt to taste
For the bowl:
  • 1 cup prepared black beans* (optional – ingredients: 1 cup dried black beans, ¼ cup apple cider vinegar, filtered water)
  • 1 large head red or green leaf lettuce, coarsely chopped
  • 1 pint cherry tomatoes, halved
  • ½ red onion, sliced thin (raw or grilled)
  • 1 cup Easy Guacamole* (ingredients: 2 avocados, 1 tablespoon freshly squeezed lime juice, 2 tablespoons chopped cilantro, ½ teaspoon sea salt)
  • Remaining marinade (salsa)
*Prepare Black Beans
  1. Pour the beans into a strainer and rinse thoroughly under cold water, removing any stones or other debris.
  2. Add 4 cups filtered water to a pot and bring to a simmer. Remove from heat and add black beans along with ¼ cup apple cider vinegar.
  3. Cover the pot with a dish towel and let soak at room temperature for 18 - 24 hours.
  4. Drain and thoroughly rinse the beans.
  5. Fill the pot with fresh filtered water to at least three-quarters full (enough to cover beans by a couple inches) and bring to a boil over medium-high heat. Return the beans to the pot and reduce the heat to maintain a simmer.
  6. Simmer until the beans are soft, about 1 - 1½ hours. Check the tenderness of the bean by removing one with a spoon and pressing it with the side of a butter knife. The bean is done when it mashes easily.
  7. Drain water and salt to taste.
  8. OPTIONAL: To create a resistant starch, cool the beans completely and then reheat before serving.
*Easy Guacamole
  1. Peel and pit two avocados. Smash them in a bowl with one tablespoon freshly squeezed lime juice, 2 tablespoons chopped cilantro and ½ teaspoon salt.
Skirt Steak
  1. Place the dried ancho chilies in a small bowl and cover with boiling water. Allow to sit about one minute until the chilies are softened. Drain water.
  2. Place the softened ancho chilies, jalapenos, chipotles, orange juice, lime juice, olive oil, coconut aminos, fish sauce, garlic, 1 cup cilantro, cumin, coriander, and maple syrup into the blender and process until smooth. Add a little bit of water if necessary to facilitate blending. Salt to taste.
  3. Pour half of the marinade into a large zip-top bag, placing remaining marinade in a sealed container in the refrigerator to reserve as salsa for topping.
  4. Add the steaks to the bag with the marinade, seal tightly, and shake to completely cover the steaks. Squeeze most of the air out of the bag, reseal, and refrigerate 3 hours up to overnight.
  5. Preheat the grill to high heat and oil if necessary. (Alternatively, you can cook the steak in a skillet on the stovetop)
  6. Shake excess marinade off of the steak and lay the steaks onto the grill. Cover if using a gas grill, or leave open for a charcoal grill.
  7. Cook 5 - 10 minutes, turning once, until steak is cooked to desired doneness (about 120 - 130°F on a meat thermometer).
  8. Remove the steak to a cutting board or plate and let rest 5 minutes. Slice thin for serving.
  9. Add chopped leaf lettuce to serving bowls, and top with cherry tomatoes, black beans, thinly sliced onion, sliced steak, guacamole, and salsa (leftover marinade).
Recipe by Fat-Burning Man at https://fatburningman.com/wild-carne-asada-bowl-what-to-eat-on-taco-tuesday/