Steak Taco Bowls
Recipe from Acme Farms and Kitchen
For the steak and marinate:
2 tbsp finely chopped green garlic
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup oil ( I use avocado)
1 tsp salt
cayenne or red pepper flakes to taste
3/4 tsp ground cumin
1 lb steak, cut crosswise into 5-6″ segments
Combine green garlic, cilantro, lime juice, oil, salt, red pepper and cumin in a large bowl. Add steak and toss to coat. Cover with plastic and marinate for 30 minutes at room temperature or up to overnight in refrigerator, turning occasionally. Let steak sit at room temperature for 30 minutes before cooking if chilled.
Heat a grill or grill pan over medium-high heat. Remove steak from marinate, shaking off excess marinade. Grill steak 2-3 minutes per side for medium rare or longer until cooked to your liking. Let rest 10 minutes before thinly slicing against the grain.
1/4 cup chopped cilantro
sliced spring onions
hot sauce, optional
Serve thinly sliced steak over bowls of cauliflower rice topped with cilantro, radishes, onion and any other toppings you would like.