Carne Asada Bowls

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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