CARNE ASADA POTATO BOWLS

Ingredienser

INGREDIENTS

• 60oz Lean Steak (Top Round or Skirt) (1700g) • 1 Medium White Onion (225g) • 6 Garlic Cloves (20g) • Cilantro (40g) • 1 Can Chipotle Peppers (7oz) (200g) • 0.5 Cup Lime Juice (120g) • 0.5 Cup Orange Juice (120g) • 1 Tbsp Chili Powder (7g) • 1 Tbsp Cumin (7g) • 1 Tbsp Oregano (7g) • 1 Tbsp Black Pepper (7g) • 3 Tbsps Honey (Optional) (60g) • 70oz Russet Potatoes (1985g) • 2.5 Tbsps Olive Oil (38g) • 2 Tbsps Smoked Paprika (15g) • 2 Tbsps Garlic Salt (30g) • 2 Tbsps Onion Powder (15g)

Vejledning

DIRECTIONS

1. In a large blender, combine onion, garlic, cilantro, a can of chipotle peppers, lime juice, orange juice, chili powder, cumin, oregano, and black pepper.

2. (Optional) Add in 3 Tbsps of honey if you want to add a little sweetness.

3. Blend everything together until smooth. Set aside.

4. Take out a large Ziploc bag and put your lean steak in it. Add the marinade made in Step 3. Move the bag around to coat the meat. Set aside and sit for at least 30 minutes. I recommend letting it sit overnight for the best results!

5. Peel and dice 70oz of potatoes. Add them to a baking tray, and season with garlic salt, smoked paprika, onion powder, and olive oil (you might have to divide the potatoes between two baking trays).

6. Bake the potatoes at 400F (205C) for around 20-25 minutes.

7. While the potatoes are cooking, take the steak out of the bag and cook it on both sides in a pan on high heat until the meat start to brown.

8. Once fully cooked, take the meat out of the pan. Let it rest for a few minutes. Dice it into 1- inch cubes.

9. Take out 10 meal prep containers, add 1/10 of the total potatoes and 1/10 of the total cooked meat to each one (you can do this by weighing each one and dividing the weight by 10). 10. Top with a little cilantro and store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

Notater

500 Calories | 45g Protein | 60g Carbs | 8g Fat