Instructions

• Make the marinade: in a bowl or measuring cup stir together 1/2 cup orange juice, 1/2 cup soy sauce, 1/4 cup lemon juice, 1/4 cup olive oil, 2 tablespoons lime juice, 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), and 1/2 bunch fresh cilantro, chopped (about 3/4–1 cup very loosely packed).
• Marinate the steak: place 1 1/2 pounds skirt, flank, or flap steak in a gallon plastic bag or a large container, pour the marinade over the meat, remove excess air and seal (or cover). Refrigerate for at least 4 hours and up to 24 hours, flipping the meat once halfway through the marinating time.
• Prepare to cook: when you are ready to cook, adjust the oven rack so it will be about 4 inches from the broiler element and preheat the broiler on high. Line a heavy-duty baking sheet or broiler pan with foil.
• Cook the rice: in a saucepan or rice cooker combine 1 cup long-grain or extra-long-grain rice with 1 1/2 to 2 cups chicken broth (use 1 1/2 cups for firmer rice or 2 cups for softer rice), add the juice from the 1 lime, 1 tablespoon (14 g) butter, and 1/4 teaspoon salt. If using the stovetop, bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes or until the liquid is absorbed and the rice is tender. If using a rice cooker, follow the cooker’s instructions using the same liquid and additions.
• Finish the rice: when the rice is done, stir in half of the lime zest and half of the 1/4 cup chopped cilantro (reserve the remaining cilantro and zest). Taste the rice and, if you want more lime or cilantro flavor, stir in the remaining reserved lime zest and/or remaining chopped cilantro.
• Prepare toppings while rice cooks or while steak rests: drain the 15-ounce can black beans and the 15-ounce can corn. Warm the beans and corn in a small saucepan over medium heat until heated through (or microwave covered until hot). Dice the 1 large tomato. Have 1/2 cup (2 oz) shredded Mexican-blend cheese, 1/2 cup guacamole, and 1/4 cup sour cream ready.
• Broil the steak: remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels, place it on the foil-lined baking sheet or broiler pan, and broil 4 to 6 minutes per side, until the steak reaches your desired doneness (an instant-read thermometer should read about 135°F for medium-rare or 145°F for medium).
• Rest and slice the steak: transfer the steak to a cutting board and let it rest 5 to 10 minutes. Slice the steak across the grain into thin strips.
• Assemble the burrito bowls: divide the cilantro-lime rice between bowls or meal-prep containers. Top each with sliced carne asada, warmed black beans, warmed corn, shredded cheese, diced tomato, guacamole, and sour cream. Sprinkle the remaining chopped cilantro and remaining lime zest over the bowls if desired.
• Serve: serve immediately or store assembled bowls in the refrigerator for meal prep.