Carne Asada Burrito Bowls (29 of 150)

Bowl shows two portions

When ever I go to a Mexican restaurant I order one of two things: Chili Colorado or Carne Asada. I rarely branch out from those two meals. I've tried many a Carne Asada recipes and each one is never quite like what you get in a restaurant. I've given up that dream for the most part. 

This recipe for a bowl isn't exactly low carb. But I was watched it all week and I felt this was ok. I need to be able to eat carbs, and I have to learn to live with them. I was careful with my portions and am ok with this choice. 

The great thing about this recipe is it's excellent for meal prep. I made enough for at least two more lunches. Each one has less rice and beans then dinner did, but more meat. I can't wait. 

I didn't make the cilantro lime rice. I just made the Trader Joe's frozen basmati rice. It's simple and is enough for three servings. I think in hindsight the cilantro and lime would have boosted the flavor. Next time. 

Carne Asada Burrito Bowls

Recipe from Baking Mischief

Serves 4

Carne Asada

• 1/2 c orange juice bottled is fine
• 1/2 c soy sauce low-sodium is fine
• 1/4 c lemon juice bottled is fine
• 1/4 c olive oil
• 2 T lime juice bottled is fine
• 2 cloves garlic pressed or diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/4 tsp ground chipotle chili pepper OR 1 tsp finely chopped canned chipotle pepper optional
• 1/2 bunch fresh cilantro chopped about 3/4-1 cup very loosely packed
• 1 1/2 pounds skirt, flank, or flap steak

Rice

• 1 1/2 to 2 c chicken broth
• 1 c long-grain or extra-long-grain rice
• 1 lime zested and juiced keep juice and zest separated
• 1 T (14g) butter
• 1/4 tsp salt
• 1/4 c chopped loosely packed cilantro divided

Burrito Bowls

• 1 15-ounce can black beans drained
• 1 15-ounce can corn drained
• 1/2 c shredded Mexican-blend cheese
• 1 large tomato diced
• 1/2 c guacamole
• 1/4 c sour cream

Carne Asada Marinade

Stir together all marinade ingredients. Place meat in a gallon plastic bag or large container and pour marinade over the meat. Marinate for at least 4 hours, up to about 24*, flipping the meat once halfway through.

Cilantro Lime Rice

In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with chicken broth and adding lime juice, butter, and salt when you add the rice.*

After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.

Burrito Bowls

Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high and place meat on a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until done or an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.

Allow meat to rest for 5 to 10 minutes while you heat the rest of your burrito bowl ingredients. Slice carne asada across the grain into strips.

Divide cilantro rice between bowls or food prep containers. Top rice with meat and the rest of your burrito bowl toppings. Serve and enjoy.