April Magazines 2018 89123 - Page 28

Peruvian Steak and Roasted Sweet Potato Bowl Serves 4 4 tsp. olive oil Make honey­lime dressing by combining olive oil, adobo, honey and lime juice 4 tsp. adobo sauce in a small bowl. Set aside. In a large ziplock bag, combine vinegar, soy sauce, 2 tsp. honey cumin, coriander and salt and pepper to taste. Add meat and let marinade for 4 tsp. lime juice at least one hour. 1 pound flank or sirloin steak 1/4 cup red wine vinegar 2 Tbsp. soy sauce 1 tsp. cumin 1 tsp. coriander Salt and pepper Heat grill to medium high heat. Grill steak until desired doneness. Let rest and then cut into thin strips. Combine cooked rice and salsa verde. Divide rice among 4 bowls. Add equal portions of cut steak, potatoes, avocados and pumpkin seeds to each bowl. Top with cilantro and lime slices and serve with honey­lime dressing. 2 cups cooked brown or jasmine rice 4 Tbsp. salsa verde 1 1/3 cup black beans 2 large sweet potatoes, roasted and cubed 1­2 large avocados, cubed Roasted pumpkin seed kernels Fresh cilantro, chopped Fresh lime 2 )ɥ5)ѕɽ 1