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Carne Asada Bowls: A Flavor-Packed Favorite
Youssef Hb

Carne Asada Bowls: A Flavor-Packed Favorite

Transform grilled skirt steak into vibrant bowls with smoky citrus marinade and tangy chimichurri. Easy to prepare, adaptable, and packed with bold Latin flavors, this dish is perfect for quick weeknight meals or festive gatherings.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 lbs skirt steak
  • 4 cloves garlic (roasted and mashed)
  • 1/4 cup light olive oil (for chimichurri)
  • 1/4 cup extra virgin olive oil (for cooking)
  • 1 jalapeño (halved, seeds removed)
  • Citrus juice (lemon or lime, amount to taste)
  • Chili powder, to taste
  • Smoked paprika, to taste
  • Dry oregano, to taste
  • Coarse salt, to taste
  • Black pepper, to taste
  • 2 cups cooked rice (white or brown)
  • Chopped cilantro, for chimichurri
  • Chopped red bell pepper, for chimichurri
  • Lemon zest, to taste
  • Distilled white vinegar, 1 tbsp
  • Diced tomatoes, to taste
  • Shredded lettuce, to taste
  • Avocado slices, to taste
  • Plain sour cream, to taste
  • Hot sauce, optional

Method
 

  1. Roast garlic cloves on stovetop until golden-brown. Cool, mash with a pinch of salt into a paste.
  2. Whisk garlic-salt paste with chili powder, smoked paprika, oregano, remaining salt/pepper, 1/4 cup extra virgin olive oil, and citrus juice to create marinade.
  3. Place steak, jalapeño, and any aromatics (onions, cilantro, etc.) in a bowl. Add marinade and refrigerate for 2+ hours.
  4. Heat cast-iron skillet to high heat. Sear steak 3-4 minutes per side. Add jalapeño and any vegetables to cook in the final 2 minutes.
  5. Cut steak against the grain into bite-sized pieces. Heat rice in microwave or skillet as needed.
  6. Prepare chimichurri by mixing chopped herbs, garlic, red pepper, light olive oil, vinegar, lemon zest, and salt/pepper to taste.
  7. Assemble bowls by layering rice, adding steak, chimichurri, tomatoes, lettuce, avocado, sour cream, and hot sauce.

Notes

Substitute cauliflower rice for a low-carb option.
Use chipotle in adobo for spicy undertones in the rice.
Omit jalapeño or use a milder variety for kids or sensitive palates.
Marinated steak can be grilled or pan-seared.
Chimichurri can be made 1 day ahead and stored in the fridge.