TACO BOWL
100 g refried beans
60 g pico de gallo (see next page)
½ avocado
70 g grilled asada veggies (see below)
25 g queso fresco
150 g
AAA flank steak
2 tsp smoked paprika
1 tsp ground cumin
1 tsp freshly cracked black pepper
1 tsp kosher salt
1 tbsp grapeseed or other neutral
high-smoke oil
Handful of tender sweet pea shoots,
for garnish
Drizzle of extra-virgin olive oil,
for garnish
GRILLED ASADA VEGGIES
¼ small yellow onion
¼ small red pepper
¼ small poblano pepper
1 tbsp grapeseed or other neutral
high-smoke oil
Salt to taste
To prepare the veggies for your bowl,
cut all the vegetables into strips. You
can add as many as you like. Try to sustain
equal proportions of onion, red pepper and
poblano pepper.
In a preheated skillet over medium-
high heat, add 1 tbsp grapeseed oil. Add
vegetables and salt. Sauté until translucent
and slightly charred. Set aside.
Dust flank steak liberally on both sides
with smoked paprika, cumin, pepper
and salt. Let steak sit at room temperature
for 5 minutes.
Preheat a heavy skillet or cast-iron
pan on high heat for 2 minutes. Add
grapeseed oil and carefully place steak on
hot skillet. Make sure you place the steak
away from you to avoid getting splashed
with hot oil.
58 G o o s e n e c k H o s p i t ali t y
B C B U S I N E S S . C A
O C T O B E R 2 0 24
Carne Asada Taco Bowl
Spice up your office lunch
with this beautifully balanced
meal from Lucky Taco River
District's former executive chef
Christian Chaumont.
