These simple Carne Asada Burrito Bowls are perfect for easy dinners and meal prepping.
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.
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.*
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.
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.