Carne Asada Bowls are so delicious to make at home and even better than Chipotle drive-thru! Made with tenderized sirloin steak, peppers, onions, beans and rice for tasty dinner everyone will love.

Carne asada bowls with steak, beans, rice and toppings.

Why You’ll Love this Carne Asada Bowl Recipe

Dinner bowls are great for picky eaters, everyone can add their favorite add-ins and they are very filling and delicious.
There is serious Mexican flavor in these steak burrito bowls from the marinade and smoky grilled steak and vegetables.
Rice and beans make this a dinner bowl very satisfying meal and is a great way to stretch the grocery budget and are a great meal prep option.

What is Carne Asada?

Carne asada is grilled steak, generally cooked with seasonings or marinade. Usually made from thinner cuts of beef like skirt steak or flank steak. We are using tenderized sirloin steak for this Mexican-inspired dish.

Ingredients for Carne Asada Bowls

Marinade: Olive Oil, Orange Juice, Brown Sugar, Granulated Garlic, Chili Powder, Ground Cumin, Kosher Salt, Black Pepper.
Steak: Tenderized sirloin steak, flank steak, flat iron steak or skirt steak.
Vegetables: Yellow Onion, Bell Peppers or Banana Peppers
Beans: Pinto beans or black beans, rinsed and drained if using canned.
Rice: Cooked white rice, brown rice, Cilantro Lime Rice or cauliflower are all great options for a steak bowls.
Additional Toppings: Salsa, cheddar cheese, salsa, sour cream, tortilla strips and fresh cilantro.

Bowl of carne asada, beans, rice, salsa, cheese for burrito bowls.

Step By Step Directions for Carne Asada Burrito Bowls

Making marinade for carne asada, sliced steak, marinating steak.

Make the Carne Asada Marinade: Prepare the marinade by mixing brown sugar, garlic, cumin, chili powder, salt and pepper in a bowl. Add olive oil and orange juice and whisk until combined.
Prep the Carne Asada Steaks: Place steaks on a cutting board and slice into thin strips.
Marinate: Place steak into a zip top bag and pour marinade over the top. Press out the excess air and seal the bag. Turn it over several times, completely coating the steak. Refrigerate for 1- 2 hours.

Prep the Vegetables: Slice the peppers and onions into thin slices.

Marinated steak on a griddle plate on a hot grill.

Start a Fire: Prepare a grill fire to 350° using hickory or oak for smoke flavor. Place a griddle or cast iron skillet onto the grill.
Grill: Pour the marinated steak onto the griddle.

Add the sliced bell peppers and onions.
Stir to combine. Close the lid and cook 3- 5 minutes.

Cooking steak, peppers and onions on a grill.

Stir the steak and vegetables and continue to cook until steak reaches desired doneness and vegetables are softened. We cooked our carne asada steaks to 145° using a digital meat thermometer.

Bowl of carne asada steak with peppers and onions.

Remove from grill to a serving dish.

Carne Asada bowls with crispy tortilla strips.

Make the Bowls: Use shallow bowls or rimmed plates and layer rice on the bottom. Top with grilled carne asada and vegetables. Add beans, cheese, salsa, sour cream, tortilla strips and cilantro.

More Favorite Toppings for Carne Asada

Cherry Tomatoes
Salsa Fresca or Homemade Pico de Gallo
Cotija Cheese
Green onions or red onion
Lime Wedges
Avocado Slices

How to Store and Reheat

Storage: Store leftover carne asada in an airtight container in the refrigerator up to 4 days. Store beans and rice in separate airtight containers in the refrigerator up to 4 days.
Reheat: Add rice, beans, steak and vegetables to a skillet with a bit of water and cook over medium heat, stir occasionally, cooking until heated through.

How to Make Homemade Tortilla Strips:

Homemade tortilla strips are so simple to make. Just slice corn tortillas or flour tortillas into 1/4 inch strips. Heat about 1/2 inch of vegetable oil in a cast iron skillet. Fry tortilla strips a handful at a time until crispy. Remove with tongs onto a paper towel lined plate.

More Mexican Inspired Dinners to Grill

Grilled Shrimp Tacos are always a hit and one of the dinners we every chance we get.
Steak Burritos are filled with Spanish rice and all of your favorite Tex-Mex toppings for a family favorite.
Steak and Shrimp Fajitas are out of this world delicious and great to feed a crowd.
Smoked Ground Beef Tacos are a quick and easy favorite for taco night.
Baja Steak and Shrimp is a delicious dinner to make into rice bowls or tacos and it’s so simple to grill!

Steak burrito bowl with cheese, beans, rice, sour cream, salsa.

If you are craving Mexican food or looking for a new dinner idea for Taco Tuesday, try a Carne Asada Bowl, filled with tasty marinated and grilled steaks, peppers, onions, beans and rice. It is a great recipe to satisfy a hungry crowd.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Carne asada bowls with beans, rice, salsa, sour cream.

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Carne Asada Bowls

Carne Asada Bowls are so delicious to make at home and even better than Chipotle drive-thru! Made with tenderized sirloin steak, peppers, onions, beans and rice for tasty dinner everyone will love.

Prep Time10

Cook Time15

Total Time25

Course: Steaks

Cuisine: Mexican

Keyword: carne asada with rice and beans, steak bowls, steak burrito bowl

Servings: Servings

Calories: 740kcal

Author: Milisa

Ingredients

for the marinade

⅓ cup brown sugar
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon black pepper
1 ½ teaspoons kosher salt
½ cup orange juice
⅓ cup olive oil

for the steak and vegetables

1 ½ pounds steak: tenderized sirloin flank steak or skirt steak
1 large onion sliced thin
2 cups sliced peppers bell peppers or banana peppers

for the bowls

4 cups cooked rice
16 ounces can pinto beans rinsed and drained
2 cups shredded cheddar cheese
2 cups salsa
1 cup sour cream
1 ½ cups fried tortilla strips
¼ cup chopped cilantro

Instructions

Make the Marinade: Prepare the marinade by mixing brown sugar, garlic, cumin, chili powder, salt and pepper in a bowl. Add olive oil and orange juice and whisk until combined.
Prep the Steak: Slice steak into thin strips
Marinate: Place steak into a zip top bag and pour marinade over the top. Press out the excess air and seal the bag. Turn it over several times, completely coating the steak. Refrigerate for 1- 2 hours.
Prep the Vegetables: Slice the peppers and onions into thin slices.
Start a Fire: Prepare a grill fire to 350° using hickory or oak for smoke flavor. Place a griddle or cast iron skillet onto the grill.
Grill: Pour the marinated steak onto the griddle.
Add the sliced bell peppers and onions.
Stir to combine. Close the lid and cook 3- 5 minutes.
Stir the steak and vegetables and continue to cook until steak reaches desired doneness and vegetables are softened. We cooked our carne asada steaks to 145° using a digital meat thermometer.
Remove from grill to a serving dish.
Make the Bowls: Use shallow bowls or rimmed plates and layer rice on the bottom. Top with grilled carne asada and vegetables. Add beans, cheese, salsa, sour cream, tortilla strips and cilantro.

Notes

Internal Temperatures for Steak

Rare: 130°
Medium Rare: 140°
Medium: 155°
Well Done: 165°

Homemade Tortilla Strips:

Slice corn tortillas or flour tortillas into 1/4 inch strips. Heat about 1/2 inch of vegetable oil in a cast iron skillet. Fry tortilla strips a handful at a time until crispy. Remove with tongs onto a paper towel lined plate.

Storage: Store leftover carne asada in an airtight container in the refrigerator up to 4 days. Store beans and rice in separate airtight containers in the refrigerator up to 4 days.

Reheat: Add rice, beans, steak and vegetables to a skillet with a bit of water and cook over medium heat, stir occasionally, cooking until heated through.

Nutrition