Carne Asada Burrito Bowls
These simple Carne Asada Burrito Bowls are perfect for easy dinners and meal prepping.
Servings 4 bowls
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium 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
- 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 lime zested and juiced keep juice and zest separated
- 1 tablespoon (14g) butter
- 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
Carne Asada Marinade
Stir together all marinade ingredients. Place meat in a gallon plastic bag or large container and pour marinade over the meat. Marinate for at least 4 hours, up to about 24*, flipping the meat once halfway through.
Cilantro Lime Rice
In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with chicken broth and adding lime juice, butter, and salt when you add the rice.*
After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.
Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high and place meat on a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until done or an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.
Allow meat to rest for 5 to 10 minutes while you heat the rest of your burrito bowl ingredients. Slice carne asada across the grain into strips.
Divide cilantro rice between bowls or food prep containers. Top rice with meat and the rest of your burrito bowl toppings. Serve and enjoy.
If you’d like to double the recipe, this amount of marinade will stretch to cover up to 3 pounds of meat, so no need to double the marinade ingredients.
*This carne asada is best with a long marinade. For best results, start marinating the meat the night before so it picks up as much flavor from the marinade as possible.
*The extra liquid from the lime juice makes for slightly moister rice, which I find to be a good texture for burrito bowls. If you prefer drier rice, add the lime juice to your measuring cup before measuring the chicken broth so you're using exactly the recommended amount of liquid.