Description
Carne asada bowls bring Mexico’s grilled meat tradition to a hearty, satisfying meal. Marinated beef, cilantro-lime rice, black beans, and fresh toppings create a balanced, flavor-packed experience that transports you straight to a sunny Mexican kitchen.
Ingredients
Scale
- 1.5 lbs (680 g) flank steak (or skirt steak)
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tbsps soy sauce
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for spice)
- 2 tbsps chopped cilantro
- 1 cup cooked white or brown rice
- 1 tbsp butter
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ tsp salt
- 1 (15-oz) 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 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp cumin
Instructions
- Marinade Preparation: Craft a zesty fusion by whisking olive oil, lime and orange juices, soy sauce, garlic, cumin, chili powder, smoked paprika, salt, black pepper, red pepper flakes, and cilantro in a mixing bowl until harmoniously blended.
- Meat Infusion: Completely immerse flank steak in the marinade, sealing in a container and refrigerating for 30 minutes to 2 hours to allow flavor penetration.
- Heat Activation: Fire up grill or heavy-bottomed skillet to medium-high heat, creating the perfect searing environment for caramelizing the meat’s exterior.
- Cooking Process: Extract steak from marinade, letting excess liquid drain, then place on scorching cooking surface. Grill or sear for 4-5 minutes per side, tracking internal temperature (130°F for medium-rare, 140°F for medium).
- Resting and Serving: Transfer meat to a cutting board, allowing 5 minutes of rest for juice redistribution. Slice thinly against the grain, creating succulent strips ready for presentation.
Notes
- Marinate Strategically: Longer marination times (up to 2 hours) intensify flavor penetration, but avoid exceeding 2 hours to prevent meat from becoming mushy due to citrus acid breakdown.
- Master the Sear: Use a cast-iron skillet or grill with high heat to achieve a perfect caramelized exterior without overcooking the interior, ensuring a beautiful golden-brown crust.
- Slice Precisely: Always cut meat against the grain to guarantee maximum tenderness, creating thin, melt-in-your-mouth strips that enhance the overall eating experience.
- Customize Dietary Needs: Swap flank steak with chicken or tofu for alternative protein options, and use gluten-free soy sauce to make the recipe suitable for various dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg