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Carne Asada Burrito Bowls
5 from 78 votes

Carne Asada Burrito Bowls

Carne Asada Burrito Bowls feature marinated flank steak grilled to medium rare, served atop cooked farro with fresh avocado, corn, and Pico de Gallo. The steak is seasoned with a vibrant cilantro, garlic, lime, and jalapeño marinade, offering a balance of bright, smoky, and savory flavors. A creamy cilantro lime vinaigrette made with Greek yogurt adds a tangy finish to the bowl. This bowl-style dish brings together hearty grains and fresh toppings for a satisfying, composed meal.

Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
Servings: 4 servings
Course: Main Course

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
    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
For the cilantro lime vinaigrette
  1. 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
  1. Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
  2. Serve with cilantro lime vinaigrette and lime.