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A carne asada burrito bowl with corn and avocado.
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5 from 4 votes

Carne Asada Burrito Bowls Recipe

Carne Asada Burrito Bowls are next-level delish! These combine tender grilled flank steak, the most amazing Mexican street corn salad, cilantro lime rice, and a variety of condiments. Great for entertaining and meal prep!
Course Main Dish
Cuisine American, Mexican
Keyword burrito bowls, carne asada, carne asada burrito bowls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 521kcal
Author Sue Ringsdorf

Ingredients

For the carne asada:

  • 1 ½ pounds flank steak
  • 1/4 cup olive oil
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons sugar
  • 1/2 large lime - freshly squeezed

For the remaining bowl ingredients:

Instructions

Make the carne asada:

  • Place the flank steak in a storage bag or airtight container.
  • Combine the marinade ingredients in a mixing bowl - the olive oil, Worcestershire sauce, cumin, chili powder, garlic powder, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime juice.
    Pour the marinade over the steak and refrigerate. (The steak should marinate for a couple of hours. If you marinate it for longer, wait to add the lime. Add it a couple of hours before grilling the meat.)
    1 ½ pounds flank steak, 1/4 cup olive oil, 1 Tablespoon Worcestershire Sauce, 2 teaspoons cumin, 2 teaspoons chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons sugar1/2 large lime
  • Before grilling, let the meat come to almost room temperature by removing from the refrigerator and sitting on countertop.
  • Light a grill to 400 degrees. When hot, sear meat on both sides and cook until it reaches about 140 degrees (via a digital thermometer) or whatever doneness you prefer.
  • Let the steak rest for 10 minutes before slicing. Slice ACROSS THE GRAIN to keep the meat tender.

Make the Mexican Street Corn Salad:

  • Grill the corn (indoor or outdoor) on medium-high heat. Char the outsides but don't over-cook. Remove from grill to cool slightly. When corn is cool enough to handle, slice kernels off the cobs.
  • In a medium bowl, combine the salad ingredients - the jalapeno, red onion, cilantro, cotija cheese, may, seasonings, and freshl lime zest and juice.
    1 batch Mexican Street Corn Salad Recipe
  • Add the corn kernels to the bowl and mix well.

Prepare remaining ingredients:

  • Make some cilantro lime rice (or use plain rice). Prep remaining condiments.
    6 cups cilantro lime rice
  • Assemble bowls - combine the cilantro lime rice, street corn salad, and the carne asada. Top with condiments of choice - Mexican cheese, tomatoes, lettuce, and avocado slices.
    Mexican cheese, avocado slices, chopped tomatoes and lettuce, sour cream and salsa
  • Top with a combo of salsa and sour cream or make up a batch of Chipotle Ranch Dressing.

Video

Notes

This recipe can be adapted in so many ways. Try one of more of the following:
  • add grilled onions and peppers
  • skip the condiments for some chunky guacamole and pico de gallo
  • use plain rice or green Chile rice
  • add a dollop of the best refried beans
  • use a different protein (like chicken or shrimp)

Nutrition

Calories: 521kcal | Carbohydrates: 67g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 630mg | Potassium: 792mg | Fiber: 4g | Sugar: 9g | Vitamin A: 561IU | Vitamin C: 15mg | Calcium: 106mg | Iron: 4mg