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

Yield: 4 servings

Prep: 4 hours hours 30 minutes minutes

Cook: 30 minutes minutes

Total: 5 hours hours

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

5 stars (26 ratings)

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Ingredients

For the carne asada

• ½ cup chopped fresh cilantro leaves
• ⅓ cup olive oil
• ¼ cup reduced sodium soy sauce
• ¼ cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 4 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds flank steak

For the cilantro lime vinaigrette

• 1 cup loosely packed cilantro, stems removed
• ½ cup plain Greek yogurt
• 2 cloves garlic
• 2 tablespoons freshly squeezed lime juice
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• Kosher salt and freshly ground black pepper, to tase

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
• ½ cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

For the carne asada

• 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.
• 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.
• Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
• Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
• Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

For the cilantro lime vinaigrette

• Combine cilantro, Greek yogurt, garlic and lime juice in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; season with salt and pepper, to taste. Set aside.

For the burrito bowls

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

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