Carne Asada Bowls

Pico de gallo on top of sliced carne asada in a bowl of rice.

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Fresh, flavorful, and easy to customize, these Carne Asada Bowls are loaded with citrus-marinated grilled steak, rice, sautéed peppers and onions, black beans, and all your favorite toppings. It’s a vibrant, satisfying meal that comes together easily and is perfect for weeknights or meal prep.

Prep Time5

Cook Time10

marinate20

Total Time35

Servings: Servings

Calories: 398kcal

Ingredients

For the carne asada seasoning

1½ teaspoons chili powder
1½ teaspoons garlic powder
1½ teaspoons ground cumin
1½ teaspoons paprika
¾ teaspoon salt
¾ teaspoon black pepper
¾ teaspoon oregano

To marinate the carne asada

2 pounds flank steak
1/4 cup fresh lime juice about 2-3 limes
1/2 cup chopped cilantro
3 tablespoons vegetable oil

For the carne asada bowls

1 cup long grain rice
1 teaspoon cooking oil (vegetable, canola, avocado, etc)
1 sweet yellow onion sliced
1 bell pepper (any color) sliced
1 romaine heart chopped
1 can black beans (15 ounce) drained and rinsed
1 cup pico de gallo
⅓ cup guacamole
⅓ cup sour cream

Instructions

To make the carne asada:

Mix all of the ingredients for the carne asada seasoning together.
In a zip top bag or container, combine the flank steak with the seasoning mix, lime juice, cilantro, and 2 tablespoons of oil.
Let marinate for at least 20 minutes.
When ready to cook, heat a grill or grill pan over medium heat. Brush the grill with the remaining oil, then place the flank steak on the grate and cook for 4-6 minutes. Flip and cook on the other side until cooked to desired doneness.
Remove from heat and let rest for 5 minutes, then slice carne asada into thin slices against the grain of the meat.

To assemble the bowls

Make the rice per package directions.
Heat oil in a large skillet over medium high. Once hot add the onions and bell pepper slices to the skillet. Cook 4-6 minutes, stirring occasionally until the onions are translucent and fragrant.
Assemble the bowls by starting with a base of rice and chopped romaine. Add sliced carne asada.
Layer on black beans, sautéed peppers and onions, pico de gallo, guacamole, and sour cream.

Notes

Makes 4-6 entree sized bowls.

Substitutions: Swap flank steak for skirt steak, chicken, or shrimp, and use brown rice or cauliflower rice instead of white rice if preferred. You can also mix and match toppings based on what you have, like using corn salsa instead of pico or Greek yogurt instead of sour cream.

How to Store: Store all components in separate airtight containers in the refrigerator for up to 3–4 days for best freshness. Keeping toppings separate helps maintain texture and flavor when reheating.

How to Freeze: Freeze the cooked steak and rice in airtight, freezer-safe containers for up to 2–3 months. For best results, leave out fresh toppings like lettuce, pico, and guacamole and add those fresh when serving.

How to Reheat: Reheat the steak and rice in the microwave in 30–60 second intervals until warmed through, or heat in a skillet over medium heat. Add a splash of water or lime juice to keep everything from drying out.

How to Scale: This recipe can easily be doubled or halved depending on how many servings you need. Just adjust the ingredient amounts and cook the steak in batches if needed to avoid overcrowding.

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