Carne Asada Burrito Bowl

By Jill Silverman Hough
Everything you adore about carne asada—Mexican-style beef, marinated and grilled—plus rice, beans, salsa, and more, in a hearty, satisfying bowl. Muy bien.
  • Cuisine: Mexican
  • Course: Entrée


  • black or pinto beans
  • chipotle chile
  • corn or flour tortillas
  • flank steak
  • fresh lime juice
  • garlic
  • Ground Coriander
  • ground cumin
  • large avocado
  • Lime
  • olive oil
  • Radishes
  • Salsa:
  • Small sprigs fresh cilantro
  • soy sauce
  • sugar
  • white or brown rice


  1. In a small bowl, combine the lime juice, oil, soy sauce, chipotle, sugar, coriander, cumin, and garlic, whisking to dissolve the sugar. Transfer the mixture to a resealable bag, add the steak, and set aside in the refrigerator to marinate for at least an hour or as long as overnight.
  2. Remove the steak from the marinade and allow to come to room temperature.
  3. Meanwhile, in a medium saucepan, cook the rice according to package directions. In a small saucepan, warm the beans in their liquid. Set the rice and beans aside, covered.
  4. Heat a large grill pan over medium heat and brush the grate with oil. Cook the steak to desired doneness, about 4 minutes per side for medium-rare. Set aside to rest 5 minutes.
  5. Arrange the rice in bowls. Thinly slice the steak and arrange it on top of the rice. Drain the beans and arrange them around the steak, along with the salsa, avocado, radishes, and lime wedges. Garnish with the cilantro and serve with the tortillas on the side.