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Homemade Carne Asada Burrito Bowls recipe photo

Carne Asada Burrito Bowls

Indulge in these Carne Asada Burrito Bowls packed with vibrant flavors and fresh ingredients. A lighter twist on your favorite burrito!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1/2 cup orange juice (bottled is fine)
  • 1/2 cup low-sodium soy sauce (bottled is fine)
  • 1/4 cup lemon juice (bottled is fine)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (bottled is fine)
  • 2 cloves garlic (pressed or diced)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper or 1 teaspoon finely chopped canned chipotle pepper (optional)
  • 1/2 bunch fresh cilantro (chopped, about 3/4-1 cup very loosely packed)
For the Bowl:
  • 1 1/2 pounds skirt, flank, or flap steak
  • 1 1/2 to 2 cups chicken broth
  • 1 cup long-grain or extra-long-grain rice
  • 1 large lime (zested and juiced, keep juice and zest separated)
  • 1 tablespoon butter (14g)
  • 1/4 teaspoon salt
  • 1/4 cup chopped loosely packed cilantro (divided)
  • 1 15-ounce can black beans (drained)
  • 1 15-ounce can corn (drained)
  • 1/2 cup (2oz) shredded Mexican-blend cheese
  • 1 large tomato (diced)
  • 1/2 cup guacamole
  • 1/4 cup sour cream

Equipment

  • Large mixing bowl
  • Grill or grill pan
  • Medium Saucepan
  • Cutting board and knife
  • Serving bowls

Method
 

Marinating the Steak
  1. In a large mixing bowl, combine the orange juice, soy sauce, lemon juice, olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, black pepper, and optional chipotle pepper. Whisk everything together until well blended. Add the skirt, flank, or flap steak to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, but for best results, marinate for 2 to 4 hours.
Preparing the Rice
  1. In a medium saucepan, bring the chicken broth to a boil. Add the rice, lime zest, butter, and salt. Stir to combine, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in half of the chopped cilantro.
Grilling the Steak
  1. Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill the steak for about 4-6 minutes per side, depending on thickness, until it reaches your desired level of doneness. Once cooked, let the steak rest for 5 minutes before slicing it thinly against the grain.
Assembling the Burrito Bowls
  1. In serving bowls, start with a generous scoop of the cilantro-lime rice as the base. Top with sliced carne asada, black beans, corn, diced tomato, shredded cheese, guacamole, and sour cream. Finish with a sprinkle of the remaining chopped cilantro for a fresh touch.
  2. Dig in and savor every bite of your Carne Asada Burrito Bowls. Feel free to customize with any additional toppings you love, such as jalapeños, salsa, or a squeeze of fresh lime juice!

Notes

  • For a low-carb option, use quinoa or cauliflower rice instead of traditional rice.
  • Swap out the cheese for a dairy-free alternative or skip it entirely.
  • For a vegetarian option, replace the carne asada with grilled portobello mushrooms or tofu, and keep the rest of the toppings.