If you are searching for a vibrant and satisfying meal that brings together bold flavors and fresh ingredients, look no further than this Carne Asada Bowls Recipe. It’s a colorful, protein-packed dish that combines perfectly marinated and grilled flank steak with a fresh medley of black beans, corn, rice, and refreshing toppings like avocado and cilantro. Not only does it satisfy your taste buds with smoky, zesty, and creamy notes, but it also makes for a visually stunning and wholesome meal that’s sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
This Carne Asada Bowls Recipe thrives on quality, simple ingredients that each play a crucial role in creating a balanced and exciting bowl. From the perfectly spiced flank steak to the fresh veggies and creamy garnishes, you’ll find every element essential to the dish’s texture, color, and flavor harmony.
- Flank steak (2 pounds): The star protein, tender and full of flavor when marinated correctly.
- Olive oil (2 tablespoons): Helps create a flavorful marinade and keeps the steak juicy.
- Lime juice (1 tablespoon): Adds bright acidity that tenderizes the meat and lifts the flavor.
- Orange juice (1 tablespoon): Introduces sweetness and depth to the marinade.
- Garlic, minced (3 cloves): Infuses the meat with aromatic complexity.
- Ground cumin (1 teaspoon): Brings earthy undertones to the marinade.
- Chili powder (1 teaspoon): Adds a smoky, mild heat for depth.
- Paprika (1 teaspoon): Enhances smokiness with subtle sweetness.
- Salt (1 teaspoon): Essential for seasoning and drawing out natural flavors.
- Black pepper (1/2 teaspoon): Adds a gentle spicy kick.
- Onion powder (1/2 teaspoon): Helps round out the seasoning.
- Ground coriander (1/4 teaspoon): Injects a fresh, citrusy fragrance.
- Cooked rice (2 cups): Provides a comforting, fluffy base for the bowl.
- Black beans, drained and rinsed (1 cup): Adds protein and a creamy texture.
- Corn kernels (1 cup): Sweet bursts that balance savory elements.
- Diced red onion (1/2 cup): Offers a crisp, sharp contrast.
- Diced tomatoes (1/2 cup): Brings freshness and juiciness.
- Chopped fresh cilantro (1/4 cup): Adds a bright herbal note.
- Avocado, sliced (1): Creamy richness that complements bold flavors.
- Shredded cheddar cheese (1/2 cup): Provides melty, cheesy indulgence.
- Sour cream (1/4 cup): Brings cool creaminess to each bite.
- Hot sauce (1 tablespoon): For an optional spicy kick that excites the palate.
How to Make Carne Asada Bowls Recipe
Step 1: Prepare the Flank Steak
Pat the flank steak dry with paper towels to remove any excess moisture. This step ensures your steak will sear beautifully, developing a flavorful crust once it hits the hot pan or grill.
Step 2: Make the Marinade
Whisk together olive oil, fresh lime and orange juices, minced garlic, and your perfectly balanced spice blend of cumin, chili powder, paprika, salt, black pepper, onion powder, and coriander. This marinade is where your steak gets all the complexity and brightness that makes carne asada unforgettable.
Step 3: Marinate the Steak
Place your cleaned flank steak in a shallow dish or resealable bag, then pour the marinade over it. Make sure the steak is completely coated for even seasoning. Refrigerate for at least 30 minutes, but if you have 1 to 2 hours, the flavor will deepen and the meat will become extra tender.
Step 4: Prepare the Sides
While the steak soaks in all those flavors, cook your rice and let it cool slightly. Rinse and drain the black beans, and measure out the corn kernels—fresh, canned, or thawed frozen all work great here. Dice your red onion and tomatoes evenly, chop your cilantro, and slice the avocado just before assembling so it stays fresh and vibrant.
Step 5: Cook the Steak
Heat a skillet or grill pan on medium-high until it’s hot enough to sizzle. Add the flank steak and cook for about 4 to 5 minutes on each side to hit that perfect medium-rare doneness, around 130°F to 135°F internal temperature. A nicely seared crust and juicy interior are key here.
Step 6: Rest and Slice
Remove the steak from the heat and let it rest on a cutting board for 5 minutes—this resting step is essential for juicy meat. Then slice it thinly against the grain to maximize tenderness and flavor in every bite.
Step 7: Assemble Your Carne Asada Bowls Recipe
Start with a generous base of rice in each bowl, layer on black beans and corn, then top with tender slices of your beautifully cooked carne asada. Scatter diced onions, tomatoes, and cilantro for brightness. Finally, add creamy avocado slices, shredded cheddar cheese, a dollop of sour cream, and finish with a drizzle of hot sauce to tie it all together.
How to Serve Carne Asada Bowls Recipe
Garnishes
Fresh garnishes like chopped cilantro, sliced avocado, and a squeeze of fresh lime can elevate your bowl’s flavor and provide an extra pop of color that makes each bite exciting and fresh.
Side Dishes
Complement your carne asada bowls with simple sides like warm corn tortillas for scooping, a crisp green salad with tangy vinaigrette, or even a refreshing pickled jalapeño or radish to balance the richness.
Creative Ways to Present
Try layering the ingredients in a mason jar for a portable meal or serving everything family-style to let everyone build their bowls. You can also swap rice for cauliflower rice for a lighter twist or add charred lime wedges for an extra smoky zing.
Make Ahead and Storage
Storing Leftovers
Leftover carne asada bowls store beautifully in airtight containers in the refrigerator for up to 3 days. Keep creamy toppings separate until ready to serve to maintain freshness and texture.
Freezing
You can freeze the cooked and sliced steak, rice, beans, and corn individually in freezer-safe containers for up to 3 months. Avoid freezing fresh vegetables and avocado as their texture won’t hold up well.
Reheating
Reheat the steak and rice gently in a skillet or microwave until warmed through, then assemble the bowl newly, adding fresh vegetables and toppings for the best texture and flavor experience.
FAQs
Can I use a different cut of beef for this Carne Asada Bowls Recipe?
Absolutely! While flank steak is traditional due to its lean texture and bold flavor, skirt steak or sirloin also work wonderfully. Just adjust cooking times for thickness and desired doneness.
How long should I marinate the steak?
At minimum, 30 minutes is great for infusing flavor, but marinating for 1 to 2 hours yields the most tender and flavorful steak. Avoid exceeding 4 hours to prevent the acidity in the marinade from breaking down the meat excessively.
Can I make this recipe gluten-free?
Yes! This entire Carne Asada Bowls Recipe is naturally gluten-free if you ensure your spices and hot sauce don’t contain hidden gluten additives. Stick to plain rice and fresh ingredients for safety.
What if I don’t have a grill pan or skillet?
An outdoor grill or broiler works just as well! The key is cooking the steak over high heat to develop a nice sear that locks in all those amazing flavors.
Can I customize the toppings in the carne asada bowls?
Definitely! This recipe is very flexible. Feel free to add sour cream alternatives, different cheeses, pickled veggies, or extra herbs like green onions or parsley to make it your own.
Final Thoughts
This Carne Asada Bowls Recipe is a celebration of vibrant flavors and textures that feels both comforting and fresh at the same time. It’s easy to prepare, fun to assemble, and spectacular to enjoy whether it’s a weeknight dinner or a weekend treat. I truly encourage you to give it a try — once you do, it might just become one of your go-to recipes when you’re craving a satisfying meal with bold flair!
Print
Carne Asada Bowls Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Delicious and vibrant Carne Asada Bowls featuring marinated and grilled flank steak served over a bed of seasoned rice, black beans, corn, fresh vegetables, and topped with avocado, cheddar cheese, sour cream, and hot sauce for a perfect blend of smoky, tangy, and fresh flavors.
Ingredients
Marinade and Steak
- 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
Rice and Beans
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
Vegetables and Toppings
- 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
- Prepare the steak: Pat the flank steak dry with paper towels to remove any excess moisture, ensuring the marinade adheres properly.
- Make the marinade: In a small bowl, whisk together olive oil, lime juice, orange juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, onion powder, and ground coriander until well combined.
- Marinate the steak: Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, evenly coating all sides. Seal and refrigerate for at least 30 minutes, ideally 1 to 2 hours for best flavor.
- Cook the rice: While the steak marinates, cook the rice according to package instructions. Once cooked, set it aside to cool slightly.
- Prepare beans: Drain and rinse the black beans under cold water, then set aside in a small bowl.
- Prepare corn: Cook frozen corn as per package instructions or measure fresh/canned corn; set aside 1 cup of kernels.
- Prep vegetables: Dice the red onion and tomatoes into small, even pieces and set each aside in separate bowls.
- Chop cilantro: Finely chop fresh cilantro and set aside.
- Slice avocado: Halve the avocado, remove the pit, then slice into thin wedges and set aside.
- Cook the steak: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated flank steak to the pan.
- Grill steak to desired doneness: Cook steak about 4 to 5 minutes per side, aiming for medium-rare at 130°F to 135°F internal temperature.
- Rest the steak: Transfer steak to a cutting board and let rest for 5 minutes to allow juices to redistribute.
- Slice steak: Slice the rested steak thinly against the grain for tenderness and set aside.
- Assemble bowls base: Place a layer of cooked rice in each serving bowl.
- Add beans and corn: Evenly distribute black beans and corn over the rice layer.
- Add carne asada slices: Top rice and beans with slices of the cooked flank steak.
- Add fresh veggies: Layer diced red onion, diced tomatoes, and chopped cilantro over the carne asada.
- Add avocado: Place avocado slices over the other ingredients.
- Top with cheese and sour cream: Sprinkle shredded cheddar cheese and add a dollop of sour cream on each bowl.
- Finish with hot sauce: Drizzle hot sauce over the assembled bowl for an added kick.
- Serve: Serve immediately and enjoy your flavorful carne asada bowls!
Notes
- For best flavor, marinate the steak for 1 to 2 hours, but at least 30 minutes is needed.
- You can use a grill instead of a skillet or grill pan for cooking the steak.
- Adjust hot sauce amount based on your spice preference.
- Use brown rice for a healthier option.
- Leftovers can be refrigerated for up to 3 days; reheat steak gently to avoid overcooking.
- Customize with additional toppings like jalapeños or pickled onions if desired.
