Carne Asada Burrito Bowls
User Reviews
5
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Prep Time
4 hrs 30 mins
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Cook Time
30 mins
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Total Time
5 hrs
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Servings
4 servings
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Course
Main Course
Carne Asada Burrito Bowls
Description
The Carne Asada Burrito Bowls recipe starts with marinating flank steak in a cilantro and citrus-based mixture that includes orange juice and jalapeño, giving the meat a fresh, slightly spicy flavor. The steak is grilled to medium rare and sliced thin against the grain to maximize tenderness. The base of cooked farro adds a nutty, chewy texture that contrasts with the juicy steak and creamy avocado slices. Corn kernels and Pico de Gallo contribute bursts of sweetness and acidity, while a cilantro lime vinaigrette with Greek yogurt enriches the dish with a smooth, bright tanginess.
The grill method used for the steak imparts a charred aroma without overpowering the fresh components. The combination of marinated meat, whole grains, and fresh vegetables makes this bowl diverse in taste and texture while balanced in nutrition. The reserved marinade serves as a sauce, enhancing the meat's flavor when served.
This dish works well as a main course for lunch or dinner and can be adapted by preparing the steak and grains ahead of time, making assembly quick. It pairs nicely with a wedge of lime to squeeze over the bowl for extra citrus brightness.
Ingredients
For the carne asada
- ½ cup cilantro fresh, chopped leaves
- ⅓ cup olive oil
- ¼ cup soy sauce reduced sodium
- ¼ cup orange juice freshly squeezed
- 2 tablespoons lime juice freshly squeezed
- 4 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 teaspoon cumin ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds flank steak
For the cilantro lime vinaigrette
- 1 cup cilantro stems removed, loosely packed
- ½ cup yogurt plain, Greek
- 2 cloves garlic
- 2 tablespoons lime juice freshly squeezed
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- salt to tase, Kosher salt and freshly ground
- black pepper to tase, Kosher salt and freshly ground
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 cilantro fresh 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.
User Reviews
Overall Rating
5
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