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
Scale
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.
