Make this carne asada bowl if you’re looking to delight your family or yourself with a burst of Mexican flavors. The delicious, marinated steak paired with vibrant toppings and fluffy rice creates a wholesome and satisfying meal.
Carne asada bowl is a delicious and satisfying dish inspired by Mexican cuisine. It combines grilled beef, rice, beans, and fresh vegetables to create a balanced and hearty meal with a variety of textures and flavors which is not only delicious but also visually appealing!
The star of this dish is the tender and flavorful carne asada. Succulent slices of steak seasoned with a mix of aromatic spices and grilled alongside onions.
Everything is nicely assembled in a bowl with zesty cilantro lime rice, pinto beans, fresh avocado, and pico de gallo. Oh, my heart flutters just thinking about it!
Ingredients
- Beef: You can use skirt steak, flank steak, or sirloin steak. I used thin slices.
- Spices: You can use my recipe for asada rub seasoning or season your meat with spices like garlic, cumin, oregano, chili powder, salt, and pepper according to your preferences.
- Onions: Sliced white onions to cook along with the meat, believe me, you don’t want to miss this!
- Oil: I used a little bit of vegetable oil to grill the meat and cook the onions.
- Beans: I had some homemade frijoles de la olla (pinto beans), but you can also use black beans if you want. Home cooked or canned.
- Rice: You can add any type of rice you prefer but I strongly recommend sticking to Mexican flavors, so use cilantro lime rice, green rice, or arroz rojo (Spanish rice).
- Lime: Fresh lime juice for the asada beef and some for serving.
- Veggies: You’ll need lettuce, avocado, and pico de gallo to load your bowl with fresh vegetables.
- Salsa: Use your favorite type of salsa, I opted for salsa roja, but tomatillo salsa verde is also an amazing option.
How to Make Carne Asada Bowl
Place the steaks on a plate and generously season with the asada seasoning mix (or your favorite spices). Cut the onions and add to the plate, sprinkle them with seasoning for a kick of flavor.
Drizzle everything with lime juice and toss to coat.
Preheat a grilling pan over high heat. Add a drizzle of oil and place the meat in a single layer.
Add onions and cook everything until the meat has your desired level of tenderness and the onions are slightly caramelized.
Tip: If the meat is done before the onions, place it on a plate and cover it with foil to prevent it from drying.
Now assemble your carne asada bowl by first adding the lettuce (I like to tear it with my hands, but feel free to chop it). Add also rice and beans.
Next, add slices of creamy avocado and a few spoonfuls of pico de gallo. Cut the asada meat into bites and add to the bowl along with the onions.
In a small bowl combine 2 tablespoons oil, juice of one lime, a pinch of chili powder, salt, and pepper.
Drizzle over the ingredients on each bowl, add some chopped cilantro for presentation, and serve.
3 Top Recipe Tips
- Customize: Allow yourself to get creative with the toppings and ingredients. Experiment with different salsas, add grilled vegetables, or include your favorite cheese.
- Presentation: Arrange the components of the bowl artfully to make it visually appealing. The colors and textures will entice your taste buds even before you take the first bite!
- Enjoy freshly made: Assemble and enjoy the carne asada bowl while the meat and toppings are still warm and fresh. It’s a dish that tastes best when eaten immediately.
Tasty Variations
One of the best things about the carne asada bowl is its versatility. You can get creative and personalize it to suit your taste buds or experiment with different flavors.
Here are my favorite recipe variations…
- Make it creamy: Add a few spoonfuls of chipotle crema or cilantro lime creamy sauce to the bowl.
- Make it low-carb: Replace rice and beans with low-carb options like cauliflower rice or finely chopped cabbage.
- Add some crunch: Top your bowl with crunchy totopos tortilla chips.
What to Serve With
When serving a carne asada bowl, it’s always a good idea to complement it with some additional side dishes. Here are my favorite dishes to serve with…
- Chips & guacamole: Serve a side of crispy tortilla chips with zesty salsa and creamy guacamole. The chips are perfect for scooping up extra salsa and guac or for enjoying as a light and crunchy accompaniment.
- Mexican fruit cups: If you serving these bowls at a party or potluck, consider placing also a medley of fresh, juicy fruits in cups for your guests.
- Dessert: For a sweet finish, serve flan (a creamy caramel custard) or gelatina de mazapan (marzipan gelatin). These desserts will round off the meal on a delightful note.
Storage
I recommend storing the components of the bowl separately. Place the meat in one container, the rice in another, and each topping or side dish in separate containers.
Store in the fridge. The grilled meat, beans, and rice can last up to 3-4 days, while the fresh ingredients like pico de gallo, lettuce, and avocado is best to eat them within 1-2 days.
The carne asada can be gently reheated on the stovetop or in the microwave. Be careful not to overcook it, as it may dry out. The rice can be reheated with a splash of water or broth to retain moisture.
More Mexican-Inspired Recipes
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Carne Asada Bowl
Ingredients
- 1 ½ pounds flank steak
- 3 Tablespoons carne asada seasoning (read notes)
- 1 large onion (sliced)
- 1 Tablespoon olive oil
- 1 lime (juiced)
For dressing
- 3 Tablespoons olive oil
- 1 Tablespoon vinegar
- 1 ½ teaspoons chili powder
- 1 lime (juiced)
- 1 teaspoon salt & pepper (mixed)
For the bowl
- 2 ½ cups cilantro lime rice
- 1 ½ cups pinto beans
- 2 cups pico de gallo
- 8 cups lettuce (chopped)
- 1 large avocado (sliced)
- fresh cilantro (chopped)
Instructions
- In a small bowl combine 3 tablespoons oil, juice of one lime, a pinch of chili powder, and 1 teaspoon of salt, and pepper. Set aside until needed.
- Season the steaks and the sliced onions with the asada seasoning mix.
- Drizzle everything with lime juice and toss to coat.
- Preheat a grilling pan over high heat. Drizzle with 1 tablespoon of oil and place the meat in a single layer.
- Add onions and cook everything until the meat has your desired level of tenderness and the onions are slightly caramelized. *If the meat is done before the onions, place it on a plate and cover with foil*.
- Assemble your carne asada bowl by first adding the lettuce. Add also rice and beans.
- Add slices of avocado and a few spoonfuls of pico de gallo. Cut the asada meat into bites and add to the bowl along with the onions.
- Drizzle with the dressing you made before, add some chopped cilantro for presentation, and serve.
Notes
- If you don’t want to make my carne asada seasoning you can use store-bought or make your own seasoning with a mix of garlic, cumin, oregano, chili powder, salt, and pepper according to your preferences.
- For a spicy kick, serve your bowls with a drizzle of salsa roja, or tomatillo salsa verde.
- Assemble and enjoy your carne asada bowl while the meat and toppings are still warm and fresh. It’s a dish that tastes best when eaten immediately!
This carne asada bowl is my go-to for a flavor-packed meal! The marinated steak, vibrant toppings, and fluffy rice blend into a mouthwatering delight. A satisfying treat for myself and my family!
Just whipped up this carne asada bowl and it was amazing! – smoky, tangy, and perfectly balanced flavors. It is now a staple in my summer menu!
Whether you’re craving a satisfying weeknight dinner or planning a casual get-together, this carne asada bowl recipe is a showstopper. It’s a celebration of bold, mouthwatering flavors that’ll leave you wanting more. Thank for the recipe <3
The finishing touch? A drizzle of zesty lime crema that tied everything together with a tangy kick, enhancing each bite with its velvety allure. So delicious!