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
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Carne Asada Burrito Bowls
- ⅓ cup extra virgin olive oil
- ⅓ cup soy sauce
- ¼ cup white vinegar
- 6 garlic cloves, minced
- 3 limes, juiced
- 2 teaspoons dried Mexican oregano
- 1 ½ teaspoons cumin
- 1 teaspoon white pepper
- 1 teaspoon chile powder
- 1 ½ pounds skirt steak or flap meat
green onion brown rice
- 2 ½ cups warm chicken stock
- 2 garlic cloves
- ½ teaspoon salt
- 1 ¼ tablespoons extra virgin olive oil
- 1 cup long grain brown rice
- 2 green onions, thinly sliced
- halved cherry tomatoes tossed in fresh minced oregano
- thinly sliced radishes
- crumbled cotija
- thinly sliced avocado
- thinly sliced red onion
- thinly sliced romaine hearts
- hot sauce, optional
- crema, optional
- lime wedges, optional
- 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.
- Remove carne from the marinade and pat dry. Season with salt and pepper.
- 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.
- Remove from heat and allow carne to rest, 5 to 7 minutes. Chop into bit sized pieces.
- For rice: Place stock, garlic and salt into a blender and blend for 2 minutes.
- 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.
- 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.
- Add green onion to the rice, season with salt and pepper and fluff together with a fork. Set aside.
- 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.