How to Make the Best Carne Asada Bowls
Looking for a delicious and healthy meal? Look no further than Carne Asada Bowls! This dish is easy to make and can be customized to fit your own tastes. In this blog post, we will give you a step-by-step guide on how to make the best Carne Asada Bowls ever!
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What is Carne Asada?
Carne Asada is a Mexican dish made with grilled or sliced beef. The steak is marinated and either seared or chargrilled. Carne Asada is usually best served using Steaks like Flank, sirloin, tenderloin or skirt steak.
The flank steak is the most common type of steak used in Carne Asada. It is a relatively lean cut of meat that is very flavorful. The skirt steak comes from the diaphragm of the cow and is also a very popular choice for Carne Asada. It has a lot of flavor but can be tough if not cooked properly.
The sirloin and tenderloin are both very tender cuts of meat that are also quite juicy. These cuts of meat are more expensive than the other two, but they are definitely worth the extra money. Carne Asada is typically served with tortillas, rice, beans, salsa, and guacamole. It can also be served with shrimp or chicken.
How to Season a Carne Asada Recipe
Carne asada is a staple of Mexican cuisine, and there are many different ways to prepare it. The most important part of seasoning carne asada is the marinade, which helps to tenderize the meat and infuse it with flavor.
The most common marinades used for carne asada have the following: lime, cilantro or parsley, vinegar, orange juice, salt & pepper, oil, jalapeno, chili powder, garlic, and cumin. There are different variations of the marinade but in all, what’s important is bringing out authentic Mexican flavors.
One tip is to let the meat marinate for at least two hours before cooking, so that the flavors have a chance to properly sink in.
What You’ll Need
Marinade Ingredients:
- 3 T. extra virgin olive oil
- 3 T. fresh orange juice
- 1 t. orange zest, preferably organic
- 2 T. fresh lime juice
- 3 T. tamari or coconut aminos
- 3-4 large cloves fresh garlic, peeled and smashed
- 1 t. chili powder
- ½ t. ground cumin
- 1 t. Mexican oregano
- 2 T. fresh cilantro, roughly chopped
- 1 t. sea salt
- ½ t. black pepper
Remaining Ingredients:
- 1½ lbs. skirt or flank steak
- 8-oz. cherry tomatoes, quartered
- 2 T. fresh cilantro, chopped, divided
- ½ medium red onion, chopped small
- 3 T. fresh lime juice, divided
- 1 large avocado, chopped
- 5-6 large radishes, trimmed and sliced thin
- 1 large lime, cut into 8 wedges
- 2 oz. Cotija cheese, crumbled
- 1 large jalapeño, sliced
Optional, to serve:
- Guacamole
- Tortillas and/or lettuce wraps
What Cut of Meat to Use for Carne Asada
Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.
Step by Step Instructions
To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.
Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.
Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain.
Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, tortilla chips, and/or lettuce wraps on the side, if desired.
You could also serve with cilantro lime rice if you wanted.
Meal Prep Carne Asada Burrito Bowls
Carne asada bowls are a delicious and easy way to meal prep for the week ahead. All you need is some cooked rice, beans, grilled carne asada, and your favorite toppings. To make things even easier, you can cook any rice and beans you might want to add in advance. Simply reheat before assembling your bowls. As for the carne asada, you can either grill it ahead of time or cook it in a skillet on the stove.
Recipe Tips
If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
Use the grilling option on this chart (and an instant-read thermometer) to determine desired cooking temperature.
Carne Asada Bowls
Make this version of the Mexican classic with steak and loads of flavour
Ingredients
Marinade Ingredients:
- 3 T. extra virgin olive oil
- 3 T. fresh orange juice
- 1 t. orange zest, preferably organic
- 2 T. fresh lime juice
- 3 T. tamari or coconut aminos
- 3-4 large cloves fresh garlic, peeled and smashed
- 1 t. chili powder
- ½ t. ground cumin
- 1 t. Mexican oregano
- 2 T. fresh cilantro, roughly chopped
- 1 t. sea salt
- ½ t. black pepper
Remaining Ingredients:
- 1½ lbs. skirt or flank steak
- 8-oz. cherry tomatoes, quartered
- 2 T. fresh cilantro, chopped, divided
- ½ medium red onion, chopped small
- 3 T. fresh lime juice, divided
- 1 large avocado, chopped
- 5-6 large radishes, trimmed and sliced thin
- 1 large lime, cut into 8 wedges
- 2 oz. Cotija cheese, crumbled
- 1 large jalapeño, sliced
Optional, to serve:
- Guacamole
- Tortillas and/or lettuce wraps
Instructions
To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.
Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.
Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain.
Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, tortilla chips, and/or lettuce wraps on the side, if desired.
You could also serve with cilantro lime rice if you wanted.
Notes
If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 107mgSodium: 1246mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 40g
