Carne Asada Burrito Bowl
A customizable burrito bowl featuring grilled marinated meat, rice base, beans, and fresh toppings. Assemble hot or at room temperature with interchangeable proteins, grains, and accompaniments.
Ingredients
Method
Combine the carne asada marinade in a bowl with the beef flank steak; coat thoroughly and let sit for at least 15 minutes at room temperature, or up to 24 hours refrigerated.
Prepare white rice and warm pinto beans according to package directions, or use prepared grains and beans.
Slice red cabbage thinly, dice bell pepper, chop cilantro, and dice red onion. Slice avocado and prepare corn salsa.
Heat a grill or grill pan to medium-high heat. Remove beef from marinade, shaking off excess, and grill for 4–5 minutes per side for medium-rare, until internal temperature reaches 130–135°F.
Transfer beef to a cutting board and rest for 5 minutes. Slice against the grain into thin strips.
Divide cooked rice evenly among four bowls. Top each with warm pinto beans and a quarter of the sliced beef.
Arrange red cabbage, bell pepper, cilantro, red onion, avocado, corn salsa, and cotija cheese around each bowl.
Serve with lime wedges and encourage drizzling lime juice and adjusting toppings to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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