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Carne Asada Burrito Bowls

Carne Asada Burrito Bowls

Yield: 4 servings
Prep: 4 hours 30 minutes
Cook: 30 minutes
Total: 5 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)

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.