Whining, Wine-ing & Winning

Carne Asada…For Whatevs

You can use this for whatever—burritos, breakfast, soups, salads… all of it.

I went with burrito bowls.

I Loaded them up with spring mix, mexi-quinoa (recipe linked here), and enough toppings to add lots of flavor and make it less boring.

First, Gather your ingredients:

Ingredients

☐ 1/2 cup olive oil

☐ 1 cup Trader Joe’s Jalapeño Limeade

☐ 1/4 cup soy sauce

☐ 1 tsp New Mexico ground chili

☐ 1 tsp cumin

☐ 1 tsp oregano

☐ 1 tsp paprika

☐ 1 tsp black pepper

☐ 1 bunch cilantro, chopped (use the stems—they’ve got flavor)

☐ Roasted green chiles (fresh or frozen, whatever you’ve got)

This was about a pound and a half of flank steak—adjust depending on what you’ve got.

Mix everything together in a bowl, then pour it over the steak in a Ziploc bag. Make sure it’s fully covered, then toss the bag into a bowl so you don’t end up with a mess in your fridge.

Let it marinate anywhere from a couple hours to overnight.

Grill on medium-high heat until it’s done how you like it. I use a Traeger Grill, because it’s badass. (Find link here).

Once it’s done, let it rest for a few minutes, then slice it against the grain.

Assemble your bowl with whatever toppings you’ve got.

Tonight’s dinner just… worked.

Flank steak was on sale, so why not? I usually use orange juice in my marinade, but I forgot it—and I wasn’t about to go back to the store.

I had some Trader Joe’s Jalapeño Limeade in the pantry (originally meant for margaritas), felt a little bold, and used it.

Didn’t know how it would turn out… now I’ll never go back.

Thank you for stopping by—this one won’t disappoint.

So grab your burrito shit, throw it in a bowl and… tonight, we’ll Marg-dowin’.

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