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Carne Asada Burrito Bowls

This Carne Asada Burrito Bowl is a flavor fiesta! Tender steak, seasoned rice, and vibrant toppings make for an unforgettable meal.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 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)
  • 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 tablespoon butter (14g)
  • 1/4 teaspoon salt
  • 1/4 cup chopped loosely packed cilantro (divided)
  • 1 can black beans (15-ounce, drained)
  • 1 can corn (15-ounce, drained)
  • 1/2 cup shredded Mexican-blend cheese (2 oz)
  • 1 large tomato (diced)
  • 1/2 cup guacamole
  • 1/4 cup sour cream

Instructions

  • In a mixing bowl, combine the orange juice, soy sauce, lemon juice, olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, black pepper, and ground chipotle (if using). Whisk until well blended.
  • Add the steak to the marinade, ensuring it’s completely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
  • While the steak marinates, rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice with chicken broth, lime zest, and butter. Cook according to the rice cooker instructions. If you don’t have a rice cooker, follow the package instructions for stove-top cooking.
  • Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Once cooked, let it rest for 5 minutes before slicing it into thin strips.
  • While the steak is resting, prepare your toppings. In separate bowls, have black beans, corn, diced tomatoes, shredded cheese, chopped cilantro, guacamole, and sour cream ready for assembly.
  • In a bowl, start with a generous scoop of the cooked rice. Top with sliced carne asada, black beans, corn, diced tomatoes, and a sprinkle of cheese. Add a dollop of guacamole and sour cream to finish. Garnish with additional cilantro if desired.

Equipment

  • Grill or Skillet
  • Rice Cooker
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • Let the steak marinate for at least an hour for enhanced flavor and tenderness.
  • Use fresh ingredients, especially for toppings like tomatoes and cilantro, for the best taste.
  • Don’t skip the resting time for the steak; it allows the juices to redistribute for a juicier bite.