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
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Probably one of the top five meals I have ever eaten in my life. I was nervous that all of the separate flavors were going to be too strong and compete with each other – carne asada marinade, pico, vinaigrette…. But omg I trusted the process and I’m SO glad I did. Every single bit of the flavors and textures melded perfectly together. And the carne asada marinade is probably the best I’ve had in my life. Wow. Ten stars.
I’m a Latina home cook and I approve this recipe.
We often go on RV camping trips with a group of friends and take turns making meals. I looked for a recipe that would be easy to make for 12 people and where I could freeze the protein. I found this recipe and glad I did! I was able to marinated the Carne Asada and freeze it before we left for our trip. It was so easy to make took very little time to bring it all together. The flavors were wonderful and everyone raved about the recipe.
Yum, the vinaigrette dressing was delicious As a Hispanic, I have tasted and eaten a lot of carne asada and this is a wonderful recipe to enjoy tacos, burritos or quesadillas. Its a keeper! Thank you!
Great recipe. Thanks
Amazing!!! We loved it! Used skirt steak instead of flank steak because it was all I had, turned out delicious! Probably a bit tougher than flank but still an amazing meal. The dressing.. oh my gosh!
Prepared this for dinner last night. Absolutely delicious!!
This is so incredibly delicious. My only question is what am I supposed to do with the 1/2 cup of marinade you have us set aside?
Step 5 for the Carne Asada is “Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.”
WOW. The meat is AMAZING. I grilled the corn and the meat and it was outstanding. Followed instructions as it says and we loved it. Puts our fave Mexican restaurant to shame.
My whole family loved it. Hubby even took the leftovers for lunch the next day.
Awesome recipe, I just stumbled upon this & had to give it a try. The combination of all these ingredients just work. Our 18 yr old was flood with the taste. I marinated the Carne Asada Meat the day before. My only regret is I could not locate any decent corn on the Cobb, U did use canned corn. I would love to try this with corn from my grill.
Chipotle who! Looking forward to seeing and trying many more of your recipes.
This was absolutely delicious. Like…insane. Definitely making this again (and again). I used Basmati rice, homemade pico de gallo, corn, slices of avocado, black beans, and tortillas since some family members like to put it all in a tortilla. I drizzled the marinade and the cilantro dressing on the meat. By the way, that cilantro dressing is to die for. I wanted to comment that I made the marinade first thing in the morning, then prepped everything else right after that. The steak marinated for 10 hours. At dinner time, I simply threw the steak on the grill for 10 minutes or so. Great recipe!
My husband can’t eat yogurt so do you think sour cream would work?
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.
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.
So glad I decided to try this, everybody loved it …the dressing was awesome!! Followed the recipe almost exactly sans jalapeños for marinade
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!
What about hamburger meat for this or the street tacos. Would it be good
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?
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!
We are so glad this was a winner for you and your family, Camille! 🙂