Carne Asada Bowls

The beauty of Carne Asada Bowls lies in how each component comes together to create a perfect bite every time. The marinated beef, sizzling and charred on the grill, releases a smoky, savory aroma that immediately transports you to a lively Mexican street corner. When sliced thinly, the beef’s slightly crispy edges give way to a tender, juicy interior, bringing depth to every bite. It’s the kind of dish that invites you to savor each layer of flavor, from the creamy guacamole to the tangy freshness of pico de gallo. Every ingredient in the bowl has a role, whether it’s the cilantro-lime rice that adds a zesty, herbaceous backdrop, or the crunchy tortilla strips that give a satisfying texture. There’s just something magical about how the warmth of the grilled carne asada contrasts with the cool crunch of fresh veggies and the richness of a dollop of sour cream. Each spoonful is a delightful mix of flavors and textures that will have you coming back for more. Whether you’re enjoying it on a lazy weekend or serving it up at a casual get-together, Carne Asada Bowls bring comfort and joy in the most delicious way.

Key Ingredients in Carne Asada Bowls

Each ingredient in this dish plays a unique role in creating that perfect balance of flavors and textures. Here’s a breakdown of what goes into this delicious bowl:

* Flank steak – The star of the show! This tender cut of beef is marinated to perfection, grilled, and sliced thinly to provide the rich, smoky flavor that defines Carne Asada.

* Olive oil – Used to help coat the steak during marination, olive oil also enhances the flavor and creates a nice sear when the steak hits the grill.

* Lime juice – The tangy kick of lime juice helps tenderize the steak while adding a bright, zesty flavor that cuts through the richness of the meat.

* Orange juice – Balances the tartness of the lime with a bit of natural sweetness, giving the marinade a fresh citrusy twist.

* Garlic – Minced garlic adds depth to the marinade with its aromatic punch, infusing the steak with savory goodness.

* Ground cumin – A warm, earthy spice that brings a little smokiness and depth to the flavor profile of the carne asada.

* Chili powder – This adds a mild heat and a subtle, smoky flavor that enhances the overall complexity of the marinade.

* Paprika – Paprika offers a gentle sweetness and a rich, red hue to the marinade, balancing the heat from the chili powder.

* Salt – Essential for bringing all the flavors together, salt amplifies the savory notes of the carne asada while seasoning the steak to perfection.

* Black pepper – Adds a touch of heat and sharpness that complements the other spices, rounding out the flavor of the beef.

* Onion powder – A mild, slightly sweet flavor that helps enhance the savory elements of the carne asada without overpowering them.

* Ground coriander – This warm spice has citrusy, slightly floral notes, adding complexity to the marinade and a subtle depth of flavor.

* Cooked rice – The perfect base for the bowl, the rice provides a neutral backdrop that lets the other ingredients shine while soaking up all those delicious juices.

* Black beans – These add a creamy, earthy element to the dish, contributing fiber and richness that balances the meat.

* Corn kernels – Sweet and slightly crunchy, the corn adds texture and a burst of sweetness that contrasts beautifully with the savory elements.

* Red onion – The slight sharpness and crunch of red onion bring a refreshing bite to the dish, brightening up the flavor profile.

* Diced tomatoes – Fresh and juicy, the tomatoes add a burst of juiciness and a mild sweetness that elevates the freshness of the dish.

* Chopped fresh cilantro – A handful of cilantro adds a herbaceous, citrusy note, tying everything together with its bright, fresh flavor.

* Avocado – Sliced avocado provides a creamy, smooth texture that balances the other ingredients and adds richness to each bite.

* Shredded cheddar cheese – A sprinkle of shredded cheese adds a sharp, melty creaminess that ties all the flavors together.

* Sour cream – A dollop of sour cream introduces a cool, tangy element that complements the warmth of the grilled carne asada.

* Hot sauce – A dash of hot sauce adds a fiery kick to the bowl, giving it an extra layer of bold heat and flavor.

How to Make Carne Asada Bowls

1. Prepare the flank steak: Pat the flank steak dry with paper towels to remove any excess moisture. This will help the marinade adhere better and ensure a good sear when grilling.

2. Make the marinade: In a small bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, onion powder, and ground coriander. This combination of ingredients creates a flavorful marinade that will tenderize and season the steak.

3. Marinate the steak: Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over the steak. Make sure the steak is evenly coated on all sides. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but for optimal flavor, marinate for 1 to 2 hours.

4. Cook the rice: While the steak marinates, cook the rice according to the package instructions. Once cooked, set it aside to cool slightly, allowing the grains to firm up a bit.

5. Prepare the black beans: Drain and rinse the black beans under cold water. Place them in a small bowl and set aside for later.

6. Cook or prepare the corn: If using frozen corn, cook it according to package instructions. If using fresh or canned corn, simply measure out 1 cup and set it aside.

7. Dice the red onion and tomatoes: Dice the red onion and tomatoes into small, even pieces. Set them aside in separate bowls, ready to top your Carne Asada Bowl.

8. Chop the cilantro: Chop the fresh cilantro into small pieces, making sure it’s ready to sprinkle over the finished bowl.

9. Prepare the avocado: Slice the avocado in half, remove the pit, and cut each half into thin wedges. Set them aside to add later.

10. Cook the steak: Once the steak has marinated, heat a large skillet or grill pan over medium-high heat. When the pan is hot, add the flank steak to the pan. Cook for about 4 to 5 minutes per side, or until the desired doneness is reached. For medium-rare, the internal temperature should be around 130°F to 135°F.

11. Let the steak rest: Once the steak is cooked, transfer it to a cutting board and let it rest for about 5 minutes. This step is crucial as it allows the juices to redistribute within the meat, making it more tender and juicy.

12. Slice the steak: After the steak has rested, slice it thinly against the grain to ensure tender, juicy slices. Set it aside.

13. Assemble the bowls: In each bowl, start by placing a base layer of cooked rice. Evenly distribute the black beans and corn on top of the rice.

14. Add the carne asada: Layer the sliced carne asada on top of the rice and beans. Arrange the slices so they cover the rice evenly for a balanced bite.

15. Top with fresh ingredients: Add the diced red onion, diced tomatoes, and chopped cilantro over the carne asada, creating a fresh, colorful layer.

16. Add avocado: Place a few slices of avocado on top of the other ingredients in the bowl for that creamy, smooth texture that balances the other flavors.

17. Finish with cheese and sour cream: Sprinkle shredded cheddar cheese over the top, then add a dollop of sour cream for a cool, tangy element that complements the warmth of the carne asada.

18. Add a hot sauce kick: Drizzle your favorite hot sauce over the bowl to add an extra layer of bold heat and flavor.

19. Serve and enjoy: Serve the bowls immediately while everything is still fresh and warm, and enjoy the delicious layers of flavor and texture in every bite!

Serving Suggestions for Carne Asada Bowls

– Pair with a refreshing drink: A chilled margarita or a tangy limeade would be the perfect drink to complement the bold, smoky flavors of the carne asada. The citrus notes in these beverages will enhance the freshness of the dish while balancing out the richness of the avocado and sour cream.

– Add a side of crispy tortilla chips: For an extra crunch, serve your Carne Asada Bowl with a side of crispy tortilla chips. They add an irresistible crunch and can even be crumbled on top for added texture. Plus, they’re perfect for dipping into any extra sour cream or hot sauce!

– Top with a fried egg: If you’re looking to take your Carne Asada Bowls to the next level, add a fried egg on top. The rich, runny yolk mixes beautifully with the warm steak and adds a creamy richness that’ll have you coming back for more. Trust me, it’s a game-changer!

How to Store Carne Asada Bowls

If you happen to have leftovers (lucky you!), here are a few simple tips to keep your Carne Asada Bowls fresh and flavorful:

– Store the components separately: To prevent sogginess and preserve the texture, it’s best to store each ingredient separately. Keep the rice, black beans, corn, and carne asada in airtight containers. This way, everything stays fresh and maintains its original texture.

– Avocado and sour cream: These ingredients don’t store well for long, as they can get mushy or brown quickly. It’s best to store them in a separate container and add them right before serving. If you have extra avocado, sprinkle a little lime juice on top to help prevent browning.

– Reheat carefully: When reheating the rice and carne asada, try using the stovetop or microwave with a splash of water or broth to prevent drying out. Heat the carne asada gently so it stays tender, and avoid reheating it too many times to keep that perfect bite.

This way, you’ll be able to enjoy your Carne Asada Bowl leftovers almost as deliciously as when they were fresh!

Conclusion

And there you have it, the perfect Carne Asada Bowl, bursting with flavor, texture, and a whole lot of love! From the tender, marinated flank steak to the creamy avocado and the fresh, zesty toppings, each bite is a symphony of deliciousness that will make you feel like you’re sitting on a sunny Mexican patio, enjoying the best meal ever.

I hope this recipe brings you as much joy as it brings me when I make it. It’s the kind of dish that’s great for sharing with loved ones or just enjoying on a cozy night in. Whether you’re following the recipe step-by-step or adding your own little twist, it’s all about having fun in the kitchen and savoring those incredible flavors.

Feel free to print this out and keep it handy for whenever you’re craving a fresh, flavorful, and satisfying meal. And if you decide to make it, I’d absolutely love to hear how it turned out! Drop me a comment below, ask questions, or share any feedback you have. Cooking is all about experimenting and making a dish your own, so don’t hesitate to reach out if you need any help.

Enjoy your Carne Asada Bowls, and happy cooking!

Print Recipe

Carne Asada Bowls

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 10 mins Total Time 45 mins

Calories: 650

Description

Juicy, marinated carne asada grilled to perfection, served over a bed of fluffy rice, black beans, and vibrant veggies. Topped with tangy guacamole, salsa, and a squeeze of lime, this bowl is a fiesta of bold, fresh flavors in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds flank steak

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 tablespoon orange juice

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon onion powder

• ¹⁄₄ teaspoon ground coriander

• 2 cups cooked rice

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels

• ¹⁄₂ cup diced red onion

• ¹⁄₂ cup diced tomatoes

• ¹⁄₄ cup chopped fresh cilantro

• 1 avocado, sliced

• ¹⁄₂ cup shredded cheddar cheese

• ¹⁄₄ cup sour cream

• 1 tablespoon hot sauce

Instructions

1. Start by preparing the flank steak. Pat it dry with paper towels to remove any excess moisture.
2. In a small bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, onion powder, and ground coriander to create the marinade.
3. Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over the steak. Make sure the steak is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally for 1 to 2 hours for better flavor infusion.
4. While the steak marinates, cook the rice according to package instructions. Set it aside to cool slightly once done.
5. Prepare the black beans by draining and rinsing them under cold water. Set them aside in a small bowl.
6. If you are using frozen corn, cook it according to package instructions. If you are using fresh or canned corn, simply measure out 1 cup and set it aside.
7. Dice the red onion and tomatoes into small, even pieces. Set them aside in separate bowls.
8. Chop the fresh cilantro into small pieces. Set aside.
9. Slice the avocado in half, remove the pit, and slice each half into thin wedges. Set aside.
10. Once the steak has marinated, heat a large skillet or grill pan over medium-high heat. When the pan is hot, add the flank steak to the pan.
11. Cook the steak for about 4 to 5 minutes per side, or until the desired doneness is reached. For medium-rare, the internal temperature should be around 130°F to 135°F.
12. Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute and ensures a more tender steak.
13. After the steak has rested, slice it thinly against the grain. Set it aside.
14. In each bowl, start by placing a base layer of cooked rice. Evenly distribute the black beans and corn on top of the rice.
15. Next, add a few slices of the cooked carne asada on top of the rice and beans.
16. Layer the diced red onion, diced tomatoes, and chopped cilantro over the carne asada.
17. Place a few slices of avocado on top of the other ingredients in the bowl.
18. Sprinkle shredded cheddar cheese over the top, then add a dollop of sour cream.
19. Finish by drizzling hot sauce over the bowl for an added kick.
20. Serve immediately, and enjoy your carne asada bowls!

Note

• Make sure to let the steak rest after cooking to ensure it stays juicy and tender.
• For a spicier kick, add extra hot sauce or incorporate some diced jalapenos into the bowl.
• You can substitute the flank steak with skirt steak or ribeye if preferred.
• If you want a lighter version, use cauliflower rice instead of regular rice.
• To add more flavor, try grilling the vegetables like onions and tomatoes before adding them to the bowl.

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