This beautiful sunshine filled bowl is the perfect supper! This Mexican adobo beef bowl is filled with seared beef steaks, mixed grains, corn, tomatoes, lettuce, salsa and cilantro. This recipe is packed with over 36gr protein which will keep you satisfied for hours. It’s super easy and delicious!
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preparation time: 10 min
Total time: 30 min - difficulty level: 1
- recipe ID: CF88
- cuisine region: mediterranean
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You Will Need
- knife
- cutting board
- medium pot
- strainer
- BBQ or pan
- water
- salt
Preparation
1
Heat the BBQ. Prepare and cook the grains, black beans & corn: Heat up the bbq to 400F* for the steak.
Add water (4 cups, 8 cups, 12 cups) to a medium pot and bring to a boil. Place the mixed grains in a strainer and rinse well. Once water is boiling, add the mixed grains and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) to the water. Stir to combine, cover, reduce heat to LOW and simmer for 20 mins. During the last 2 minutes of cooking, add the corn and black beans.
Turn off the heat. Let stand covered for about 5 minutes. Drain the excess liquid.
*Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.
2
Prepare the vegetables: Wash and rinse all produce. While the mixed grains are cooking, cut the tomatoes in about 1 cm slices and separate the leaves of the cilantro.
3
Cook the Adobo Beef Sirloin: When the bbq is hot, cook the adobo beef sirloin until desired temperature. For medium, cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.
Note: Ensure the Beef steaks reach a minimal internal temperature of 130F.
Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F
4
Assemble & Serve: In individual bowls place the mixed grains, corn, lettuce, beef steak, and tomato. Garnish with cilantro and serve with salsa.
Note: this salad is also delicious the following day. Add the salsa just before service to ensure the vegetables stay crunchy.
Bon Appétit!
Ingredients
included
2 portions
4 portions
6 portions
Dr. Herrington's Health Fact
Regina Naturopathic
CILANTRO
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce new ingredients to children and offercing sauces they like with new ingredients. For example, this dish is served with salsa.
Making this recipe with kids?
Ask the child to help by completing step 4.
- Assemble & serve
Recommended Wine Pairing
JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04
COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13
Tags
Note: We cannot guarantee any dish is allergen free.
Smart Points
Nutritional Information
