Carne Asada Burrito Bowls
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
4 hrs 30 mins
-
Cook Time
30 mins
-
Total Time
5 hrs
-
Servings
4 servings
-
Course
Main Course
Carne Asada Burrito Bowls
Report
Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.
Share:
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 Jalapeño 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
Other Recipes
You'll Also Love
