These simple Carne Asada Burrito Bowls are perfect for easy dinners and meal prepping.
Course Main Course
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Marinating Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 4bowls
Calories 754kcal
Author Tracy
Ingredients
1/2cuporange juice bottled is fine
1/2cupsoy saucelow-sodium is fine
1/4cuplemon juice bottled is fine
1/4cupolive oil
2tablespoonslime juice bottled is fine
2clovesgarlic pressed or diced
1teaspoonchili powder
1teaspoonground cumin
1teaspoonpaprika
1teaspoondried oregano
1teaspoonblack pepper
1/4teaspoonground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper optional
1/2bunch fresh cilantro choppedabout 3/4-1 cup very loosely packed
Meat
1 1/2poundsskirt, flank, or flap steak
Rice
1 1/2 to 2cupschicken broth
1cuplong-grain or extra-long-grain rice
1lime zested and juicedkeep juice and zest separated
1tablespoon(14g) butter
1/4teaspoonsalt
1/4cupchopped loosely packed cilantrodivided
Burrito Bowls
115-ounce can black beans drained
115-ounce can corn drained
1/2cup(2oz) shredded Mexican-blend cheese
1large tomatodiced
1/2cupguacamole
1/4 cupsour cream
Instructions
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.
Burrito Bowls
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.
Notes
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.