This Carne Asada Burrito Bowl brings together tender, marinated steak, fresh toppings, and a flavorful base for a meal that’s as satisfying as it is versatile. You can fire up the grill for authentic char or cook it indoors for an easy weeknight option. Layer it over rice, quinoa, or even lettuce for a hearty bowl that’s perfect for lunches, dinners, or entertaining.
If you are looking for dishes to complement your bowl, let me suggest a few favorites. My roasted poblano rice is delicious and so good as a base in this bowl. Another addition you need to try is my mango salsa or green salsa recipe.
Ingredients
- Flank or skirt steak- both are perfect for making carne asada. They are tender and grill quickly.
- Olive oil- or other neutral oil of choice.
- Soy sauce- this might seem like a weird ingredient for Mexican food, but it is one I ALWAYS use in my marinades.
- Orange juice- this helps to tenderize the meat and of course, adds flavor.
- Lime juice- Be sure it is fresh lime juice, not concentrate.
- Cilantro- what would carne asada be without cilantro? It is used in the marinade and in the bowl.
- Garlic- I like to use fresh minced for the best flavor.
- Jalapenos- If you are afraid of heat, you can leave these out; however, it will not be as spicy as you think.
- Spices- Chili powder, cumin, Mexican oregano, salt, and pepper are all you need.
- Bowl ingredients- The sky is the limit here. I used my poblano rice recipe, cilantro, red onions, tomatoes, avocados, and black beans.
How to Make Carne Asada Burrito Bowls
- Make the marinade – In a large bowl or resealable bag, combine olive oil, soy sauce, orange juice, lime juice, cilantro, garlic, jalapeños, chili powder, cumin, oregano, and salt. Mix well.
- Marinate the steak – Add flank steak, turning to coat completely. Cover or seal, then refrigerate for at least 2 hours and up to 12 hours for best flavor.
- Grill the steak – Preheat your grill to 450°F. Remove steak from marinade and pat lightly with paper towels. Grill for 3–6 minutes per side, depending on desired doneness.
- Rest and slice – Transfer steak to a cutting board and let rest 5–10 minutes before slicing thinly against the grain.
- Assemble the bowls – Add rice to each bowl, then top with sliced carne asada, avocado, red onion, tomatoes, cotija cheese, and any additional toppings you like.
Meal Prep Ideas
Carne asada burrito bowls are perfect for prepping ahead so you can have a quick, flavorful meal any day of the week.
- Batch the meat – Grill or broil a larger portion of steak, then slice and store in airtight containers for up to 4 days in the refrigerator or freeze for longer storage.
- Prep toppings separately – Chop veggies, shred cheese, and portion salsas or sauces into small containers so they stay fresh.
- Assemble to-go bowls – Layer grains and beans on the bottom, add meat, then pack toppings separately to keep them crisp until serving.
- Freezer-friendly grains – Cook rice or quinoa in bulk and freeze in single portions for quick reheating.
Customization & Variations
Make this bowl your own with these ideas:
- Base swaps – Use cilantro-lime rice, brown rice, quinoa, cauliflower rice, or shredded lettuce.
- Toppings – Add fresh corn, sautéed peppers and onions, pickled red onions, jalapeños, avocado, or shredded cabbage.
- Sauces – Try chipotle crema, salsa verde, pico de gallo, mango salsa, or a spicy habanero sauce for extra heat.
- Dietary tweaks – Make it low-carb by swapping grains for extra veggies, or dairy-free by skipping cheese and sour cream.
Best Results Tips
Marinade time matters – Aim for at least 2 hours in the marinade for rich flavor; overnight is even better.
Cut against the grain – This keeps the meat tender and easier to eat.Rest before slicing – Let the steak rest for 5–10 minutes after cooking to keep juices in the meat.
Use high heat – Whether on the grill, in a cast iron skillet, or under the broiler, cook over high heat to get a nice char without overcooking.
Balance textures and flavors – Include something creamy (guacamole), crunchy (lettuce or peppers), and fresh (lime juice or cilantro) in every bowl.
Carne Asada Burrito Bowl
Ingredients
Flank steak marinade
- 2 pounds Flank steak
- ¼ cup olive oil
- 3 tablespoons soy sauce
- ⅓ cup orange juice
- 2 tablespoons lime juice
- ⅓ cup chopped cilantro
- 4 cloves garlic minced or pressed
- 2 tablespoons jalapenos seeds removed and minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt plus more for taste.
Bowl ingredients- all are optional
- 4 cups cooked rice or grain base of choice
- 2 cups tomatoes
- 1 cup sliced red onions
- 1 cup chopped cilantro
- 2 medium avocadoes, peeled and sliced
- ½ cup cotija cheese
Instructions
- Make the marinade – In a large bowl or resealable bag, combine olive oil, soy sauce, orange juice, lime juice, cilantro, garlic, jalapeños, chili powder, cumin, oregano, and salt. Mix well.
- Marinate the steak – Add flank steak, turning to coat completely. Cover or seal, then refrigerate for at least 2 hours and up to 12 hours for best flavor.
- Grill the steak – Preheat your grill to 450°F. Remove steak from marinade and pat lightly with paper towels. Grill for 3–6 minutes per side, depending on desired doneness.
- Rest and slice – Transfer steak to a cutting board and let rest 5–10 minutes before slicing thinly against the grain.
- Assemble the bowls – Add rice to each bowl, then top with sliced carne asada, avocado, red onion, tomatoes, cotija cheese, and any additional toppings you like.
Did you make this recipe? Let me know!