Description
Sizzling carne asada bowls bring Mexican-inspired flavors to your dinner table with bold, zesty ingredients. Marinated steak, cilantro-lime rice, and fresh toppings create a delicious meal you can easily enjoy at home.
Ingredients
Scale
Meat:
- 1.5 pounds flank steak (or skirt steak)
Marinade and Seasoning:
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
- 2 tablespoons chopped cilantro
Bowl Components:
- 1 cup cooked white or brown rice
- 1 tablespoon butter
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small red onion, diced
- 1 avocado, sliced or mashed
- 1 cup cherry tomatoes, halved
- ¼ cup crumbled cotija or shredded cheese
- ¼ cup fresh salsa or pico de gallo
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
Instructions
- Create a vibrant marinade by blending zesty citrus juices, robust spices, and aromatic herbs in a mixing vessel. Whisk olive oil, freshly squeezed lime and orange juices, soy sauce, minced garlic, cumin, chili powder, smoked paprika, salt, black pepper, red pepper flakes, and chopped cilantro until thoroughly combined.
- Submerge flank steak completely in the marinade, ensuring full coverage. Seal in a container or plastic bag, allowing flavors to penetrate the meat for 30 minutes to 2 hours in the refrigerator.
- Preheat a grill or heavy-bottomed skillet to medium-high temperature, creating ideal conditions for achieving a perfect sear.
- Remove steak from marinade, letting excess liquid drip off. Place meat on the hot cooking surface, allowing it to develop a caramelized exterior.
- Grill or sear the steak for approximately 4-5 minutes on each side, monitoring internal temperature for desired doneness (130°F for medium-rare, 140°F for medium).
- Transfer the cooked meat to a cutting board and let it rest for 5 minutes, allowing juices to redistribute throughout the steak.
- Slice the rested meat thinly against the grain, creating tender, flavorful strips ready to be served in vibrant bowls.
Notes
- Maximize flavor by marinating the steak for the full two hours, allowing the citrus and spices to deeply penetrate the meat.
- Use a meat thermometer for precise doneness, preventing overcooking and maintaining a juicy, tender texture.
- Slice the carne asada against the grain to ensure each bite is tender and easy to chew, breaking down the muscle fibers effectively.
- Customize the bowl with dietary alternatives like cauliflower rice for low-carb options or add extra vegetables for a nutrient-packed meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg