Carne Asada Bowl Recipe
Mexican · Main course · 50 min total
A vibrant and satisfying bowl featuring marinated grilled steak, cilantro lime rice, black beans, fresh salsa, and creamy avocado. Perfect for a hearty weeknight dinner.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
720
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs flank or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup white rice
- 1/4 cup chopped fresh cilantro
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 avocados, sliced
- 1 cup pico de gallo or fresh salsa
- 1/2 cup sour cream or crema
- Lime wedges for serving
Instructions
- 1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add steak, turning to coat. Marinate at room temperature for 15-30 minutes.
- 2. Meanwhile, cook rice according to package directions. Fluff with a fork and stir in cilantro.
- 3. Heat a grill or grill pan over high heat. Grill steak 4-6 minutes per side for medium-rare, or to desired doneness. Let rest 5 minutes, then slice against the grain into thin strips.
- 4. In a small saucepan, warm black beans and corn over medium heat until heated through.
- 5. Assemble bowls: divide cilantro lime rice among 4 bowls. Top with sliced steak, black beans and corn, avocado slices, pico de gallo, and a dollop of sour cream. Serve with lime wedges.
Tips
- Substitute chicken or tofu for the steak if desired.
- Store leftovers separately and reheat gently.
- For extra heat, add sliced jalapeños or hot sauce.
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