Description
These Carne Asada Bowls are packed with bold, fresh flavors. Marinated grilled steak is served over cilantro-lime rice with black beans, corn, avocado, and your favorite toppings. It’s a quick and satisfying meal perfect for lunch or dinner!
Ingredients
For the carne asada:
1 1/4 pounds flank or skirt steak
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
1/4 cup chopped cilantro
1 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
For the bowls:
2 cups cooked white rice (or brown rice)
Juice of 1 lime
1/4 cup chopped cilantro
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed from frozen)
1 avocado, sliced
1/2 cup diced tomatoes or pico de gallo
Optional toppings: sour cream, shredded cheese, jalapeños, hot sauce, extra lime wedges
Instructions
-
Marinate the steak: In a bowl, whisk together olive oil, orange juice, lime juice, cilantro, soy sauce, vinegar, and spices. Add steak to a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 1 hour (or up to 8 hours).
-
Cook the steak: Preheat grill or grill pan over medium-high heat. Remove steak from marinade and cook for 4–6 minutes per side (depending on thickness) until desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
-
Prepare the rice: Mix cooked rice with lime juice and chopped cilantro. Season with a pinch of salt if needed.
-
Assemble the bowls: Divide the rice between bowls. Top with sliced carne asada, black beans, corn, avocado, and tomatoes or pico de gallo.
-
Add toppings: Add any desired toppings like sour cream, cheese, jalapeños, or hot sauce. Serve with lime wedges.
Notes
-
You can swap white rice for cauliflower rice for a low-carb option.
-
Make it a meal prep favorite by storing each component separately and assembling when ready to eat.