- 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
- 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)
- Pour the beans into a strainer and rinse thoroughly under cold water, removing any stones or other debris.
- 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.
- Cover the pot with a dish towel and let soak at room temperature for 18 - 24 hours.
- Drain and thoroughly rinse the beans.
- 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.
- 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.
- Drain water and salt to taste.
- OPTIONAL: To create a resistant starch, cool the beans completely and then reheat before serving.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the grill to high heat and oil if necessary. (Alternatively, you can cook the steak in a skillet on the stovetop)
- 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.
- Cook 5 - 10 minutes, turning once, until steak is cooked to desired doneness (about 120 - 130°F on a meat thermometer).
- Remove the steak to a cutting board or plate and let rest 5 minutes. Slice thin for serving.
- Add chopped leaf lettuce to serving bowls, and top with cherry tomatoes, black beans, thinly sliced onion, sliced steak, guacamole, and salsa (leftover marinade).
There’s more than one way to celebrate Taco Tuesday.
This Wild Carne Asada Bowl is packed with flavor—from the spicy marinated skirt steak to the simple guacamole and the juicy burst of fresh tomato. Bland Chipotle bowls just don’t do it for us these days.Skip the corn tortillas and dig into this Wild Carne Asada Bowl. Click To Tweet
Say, what’s hiding underneath the steak and veggies?
It’s black beans!
You know how Abel keeps saying that we need to ditch the dogma and eat what feels right? Well, beans are one of those things that we eat from time to time… when they’re properly prepared.
By soaking the organic black beans overnight in water with a splash of vinegar, you’ll be cutting down on the oligosaccharides which can cause digestive stress (and intestinal gas).
This makes the beans easier to tolerate… and your family will be easier to tolerate, too. 😉
Here are a couple reasons you may want to include beans in your diet:
- You may want to add a bit more starch if you’re doing heavy workouts. This will help replenish your glycogen stores.
- Women often need a bit more carbohydrates due to changing hormones—a bit of starch can help balance mood.
- If you boil your beans and cool them in the refrigerator overnight, you’ll be increasing the resistant starch which helps feed the good guys in your gut.
But this dish is just as delicious if you decide to skip the beans. Just add a bit more lettuce to the bottom of the bowl, and dig in.
Looking for more gluten-free Mexican-inspired dishes? This is just one of the tasty recipes in our monthly meal plans in the Fat-Burning Tribe. Right now you can join for free for the first 7 days.
Leave a comment below to let us know how your Carne Asada Bowls turned out, and what the family thought.
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