carne asada burrito bowl

carne asada burrito bowls

dinner lunch main course meat recipes

carne asada burrito bowls

This time of year, I really wish I had a grill.  When the weather starts to get warm, and the trees are beginning to bloom, I just want to be outside.  We have a lot of fun things to do outdoors in our Hoboken neighborhood, and our terrace is a super fantastic place to hang out, but if I had a balcony… ohhh the things I would grill!

But I really can’t complain.. because… this is currently my view while I am writing this post.  

hoboken views

So since I don’t have a grill, my cast iron skillet helps me with getting nice chars on my meat.  I can’t cook it outside, but at least I can get a nice hot cooking vessel to char my meat.

carne asada burrito bowl

If you do not have a grill, follow this recipe the way that I make it… but if you do have one,  I suggest taking your meat out to the grill!

carne asada burrito bowls

A tasty bowl of cilantro lime rice, loaded with marinated carne asada, flavorful veggies, and fresh guacamole.
course Main Dish
cuisine Mexican
servings 6 servings


carne asada

  • 2 lbs skirt steak
  • 2 t salt
  • 1 t pepper
  • 1 t paprika
  • 1 t cayenne pepper
  • 1/2 t cumin
  • 1/2 c chopped fresh cilantro
  • 1 jalapeno, deseeded and chopped
  • 1 red bell pepper, deseeded and chopped
  • 6 cloves garlic, sliced
  • 1 small onion, roughly chopped
  • 1 orange
  • 3 limes
  • 2 T soy sauce
  • 1/2 c canola oil, plus more for brushing the skillet

burrito bowl layers

  • cilantro lime rice *find the recipe here!
  • pico de gallo
  • black beans with pepper and onion
  • roasted corn
  • guacamole
  • shredded lettuce
  • grated cheese
  • sour cream


carne asada

  1. Trim your skirt steak of any excess fat. Lay the steak in a baking dish, where it will fit comfortably and can be covered in the marinading liquid. Season with salt, pepper, paprika, cayenne pepper, and cumin. Sprinkle the cilantro, jalapeno, bell pepper, garlic, and onion over the steak.
  2. In a large bowl, zest and juice your orange and limes. Whisk in the soy sauce and oil. Pour the liquid over the steak. Cover with plastic wrap, and refrigerate for 1 hour, flipping the steak halfway through the marinading time. You can marinade the steak for up to 8 hours, but no longer.
  3. When the steak is done marinading, take it out of the baking dish, and place on a dish. Allow to come to room temperature for about 10 minutes. Lightly brush your cast iron skillet with canola oil, and heat over medium-high. Place another dish next to your skillet for the cooked steak. Once the skillet is nice and hot, sear your steak. Cook each side until it is nicely browned, about 7 minutes. Place on the dish to rest for about 10 minutes.
  4. To slice your steak, place it on a cutting board, and slice WITH the grain to make strips about 3 inches wide. The slice against the grain to make your smaller, bite sized pieces.

burrito bowl assembly

  1. To assemble the burrito bowls, start with the rice on the bottom, and then layer whatever other ingredients you choose with the steak. My favorite combo is cilantro lime rice, black beans, corn, pico de gallo, steak, lettuce, guac, and a little cheddar. Enjoy!

recipe notes

Store all leftovers in separate airtight containers in refrigerator for up to 4 days.

tools I used: