My love for carne asada burrito bowls starts years ago with the Chipotle food chain. For some reason the only protein I would get was their carne asada (or as they call it, their “steak” option). So when I started making burrito bowls, I started with carne asada and it’s still my favorite type of taco and burrito (or burrito bowl) protein and the type I make the most.
I really love how simple and satisfying this dish is and how it’s also really portable. If i’m taking this meal with me on the go I make sure to keep the cold toppings in a separate tupperware from the rice and carne. That way I can heat the rice and beef up and add the rest of the toppings on afterwards and everything is fresh and tastes as it should.
This dish is also a great make ahead recipe and great for meal planning. The carne is also really versatile and can be used in a number of different recipes. Enjoy! xx, Jenny
Ingredients: halved cherry tomatoes tossed in fresh minced oregano Directions:
Carne Asada Burrito Bowls
Makes 4 bowls
1/3 cup extra virgin olive oil
1/3 cup soy sauce
1/4 cup white vinegar
6 garlic cloves, minced
3 limes, juiced
2 teaspoons dried Mexican oregano
1 1/2 teaspoons cumin
1 teaspoon white pepper
1 teaspoon chile powder
1 1/2 lbs. skirt steak or flap meat
green onion brown rice:
2 1/2 cups warm chicken stock
2 garlic cloves
1/2 teaspoon salt
1 1/4 tablespoons extra virgin olive oil
1 cup long grain brown rice
2 green onions, thinly sliced
thinly sliced radishes
thinly sliced avocado
thinly sliced red onion
thinly sliced romaine hearts
hot sauce, optional
lime wedges, optional
1. For carne asada: Place all marinade ingredients into a mixing bowl and whisk together. Place flank steak into a large, re-sealable bag and pour marinade over steak. Seal bag and marinate in the refrigerator for at least 6 hours and up to 24 hours, turning every 2 hours.
2. Remove carne from the marinade and pat dry. Season with salt and pepper.
3. Heat a grill or grill pan over high heat. Lightly grease the surface and sear carne on each side for 3 to 4 minutes. Lower heat to medium and cover. Continue to cook the carne for 7 to 9 minutes to medium doneness.
4. Remove from heat and allow carne to rest, 5 to 7 minutes. Chop into bit sized pieces.
5. For rice: Place stock, garlic and salt into a blender and blend for 2 minutes.
6. Pour oil into a medium pot and place over medium-high heat. Add rice and toast for 2 to 3 minutes. Pour garlic infused stock into the pot with rice and bring to a boil.
7. Lower the heat to medium and bring stock to a hard simmer. Partially cover and continue to simmer until the stock has been absorbed and the rice has cooked through.
8. Add green onion to the rice, season with salt and pepper and fluff together with a fork. Set aside.
9. To assemble: Scoop some of green onion rice into each bowl, top each bowl with about 6 ounces of carne asada and add remaining ingredients. Sprinkle each bowl a few dashes of hot sauce, a drizzle of crema and a squeeze of lime, if using, and serve.
halved cherry tomatoes tossed in fresh minced oregano