Damn Delicious

Carne Asada Burrito Bowls

Carne Asada Burrito Bowls - Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Carne Asada Burrito Bowls - Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Remember that carne asada recipe I posted? The one with the bomb cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin marinade?

Well, I made it again, sliced it up, and turned them into crack burrito bowls.

That’s right. I totally did.

I used farro as my base (but brown rice, white rice, quinoa, or any other grain will work just fine here), and topped it off with a quick homemade pico de gallo, roasted corn kernels (leftover from the grilled corn with cilantro lime butter), and avocado slices.

To finish it off, I drizzled on my favorite cilantro lime dressing – the dressing I make for basically anything and everything.

Now the prep/ingredient list may seem a bit long and a little daunting but don’t worry. The carne asada is a simple marinade that needs about 4 hours in the fridge and you can prep everything else in the meantime.

Oh, and your hard work will pay off when you can meal prep this for the rest of the week!

Carne Asada Burrito Bowls - Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Carne Asada Burrito Bowls

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

4 hours 30 minutes30 minutes

Ingredients:

For the carne asada

  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced sodium soy sauce
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak

For the cilantro lime vinaigrette

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar

For the burrito bowls

  • 1 cup farro
  • 1 cup pico de gallo, homemade or store-bought
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges

Directions:

For the carne asada

  1. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

For the cilantro lime vinaigrette

  1. Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

For the burrito bowls

  1. Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
  2. Serve with cilantro lime vinaigrette and lime.

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27 comments

  1. Rated 5 out of 5

    Really good, my family said we should definitely add to the rotation. I was missing a couple of ingredients and improvised by adding more vegetables, but still turned out yummy. I will say that if you want it as saucy as pictured, you’ll have to make extra sauce.

  2. Rated 5 out of 5

    Delicious!!! Loved the marinade and the dressing…SO tasty!
    The best bowl I’ve ever had….and I’ve had tons! My 9 year old son said it was way better than Freshii.

  3. Rated 5 out of 5

    So glad I decided to try this, everybody loved it …the dressing was awesome!!  Followed the recipe almost exactly sans jalapeños for marinade 

  4. Rated 5 out of 5

    Absolutely incredible! You’re an artist!
    I made a few minor changes; I halved the soy sauce (1/8 cup); and, seasoned the flank steak generously with kosher salt 15 minutes before grilling. Otherwise, this recipe is spectacular. I strongly advocate your “less is more” style of cooking. Combined with the flavor bible, it has definitely helped transform my cooking. I intend to make this recipe again for Cinco de Mayo…. and hopefully win critical acclaim from my Mexican neighbors!

  5. What about hamburger meat for this or the street tacos. Would it be good 

  6. I don’t have a grill… Can I cook the flank steak on the stove top as you would a regular steak? Or the oven?

  7. Rated 5 out of 5

    This was damn delicious! Thank you for this awesome recipe!!!! My husband, son and I loved it! This was the second recipe that I have made of yours. Both were delicious!

  8. Rated 5 out of 5

    So! I absolutely love this! I’m definitely one of those people who, if I could, just make batches of food and leave in the fridge to re-heat. This worked so well for me!

    I am doing a nutrition challenge at my gym right now, though, and was wondering if there was a nutrition label attached for this?

    Thanks a bunch for all you do with testing and documenting all of these recipes!!!

    • We’re so glad this recipe worked so well for you!

      So unfortunately, nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Jejo!

  9. Rated 5 out of 5

    +
    I made this for us over the long weekend so I was able to let the flank steak marinate for 24 hours. I also took the time to make a homemade Pico and cut corn off the cob. The layers of flavor in this dish are fantastic! My husband said this was better than any bowl he’d had at any restaurant. Putting it into our regular rotation.

  10. Rated 5 out of 5

    This was super delicious! I used store bought pico de gallo and frozen corn. It fed my boyfriend and I for dinner (one serving each) but we didn’t have any leftovers – so I would recommend making more farro if you want more than two servings. Thanks for the recipe!

  11. Rated 5 out of 5

    Question- could I marinate this for a day? I’d like to make the marinade and put that together with the meat the day before so I could just throw it on the grill the next night.

  12. Rated 5 out of 5

    Woow. It looks really great. I want to try it now.

  13. Rated 5 out of 5

    not a fan of cilantro….substitution suggestions?
    I can handle a bit of it but this looks like too much for me.

  14. Rated 5 out of 5

    Hi there! I had fun cruising around your website/blog. Your recipe for Carne Asada Burrito Bowls caught my eye. I had everything on hand except the flank steak and our friendly grocery store just down the block fixed me right up with that. We have an herb garden down behind the condo, so I was able to get all the fresh cilantro easily. It was fun maing this recipe. Thanks for sharing!

  15. Rated 5 out of 5

    Amazing! Just made the Carne Asada Burrito Bowl for my son’s family birthday dinner and it was a hit! Couldn’t get the hubby to grill in this darn heat so I cut up the meat into bite sizes and cooked it in a 425 oven for 16 minutes. Perfect amount of spice in the marinade… and oh so tender! The dressing was fresh and tangy… and loved by all! Thanks for another incredible recipe!

  16. Rated 5 out of 5

    My family doesn’t eat red meat, so I’m wondering if I can use chicken for the carne asada portion instead? Thank you, your recipes have become my go-to.

  17. Rated 4 out of 5

    Im a little confused how you use the remaining 1/2 cup marinade mixture. Do you put sliced steak in it after grilling? Or do you pour on steak once in bowl ( then cilantro dressing?) Its a little vague. I’m looking forward to trying recipe- just want to check on that step.
    Thanks for all your awesome recipes!