Carne Asada Bowls Recipe
These copycat Chipotle carne asada bowls feature cilantro lime rice, creamy pinto beans, fajita vegetables, and tender pieces of skirt steak. You can customize these steak and rice bowls with your favorite toppings, and everything can be made in advance for meal prep on busy weeks!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 3 hours 15 minutes
Makes: 4 -6 servings
Ingredients
Carne Asada Marinade
- 1 1/2 lbs skirt steak
- 1/4 cup olive oil
- 1 1/2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 navel orange, sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
Instant Pot Pinto Beans
- 1/2 lb dried pinto beans
- 1/2 white onion, diced
- 12 oz. Mexican beer (such as Modelo)
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 cups water or chicken stock
- 2 teaspoons kosher salt
Cilantro Lime Rice
- 4 cups cooked white rice
- 1 tablespoon olive oil
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro
- salt and pepper to taste
Toppings
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 yellow onion, sliced
- 1 bunch green onions, only white/light green parts (save the tops for another recipe)
- 1 cup pico de gallo
- 1 avocado, sliced (optional)
- cilantro leaves, for garnish
Instructions
- Marinate the steak. If your skirt steak is in very long pieces, cut it down into 8-10" pieces. Mix all the marinade ingredients together in a Ziploc bag and add the steak, tossing to make sure all the steak is evenly coated. Marinate for 2 hours, up to 8.
- Cook the pinto beans. Throw everything into the pot of an Instant Pot and lock the lid in place. Set to manual or pressure cook on high for 50 minutes with a natural release. Season to taste with salt and pepper.
- Make the cilantro lime rice. While the cooked rice is still warm, toss with the oil, lime zest, lime juice and chopped cilantro. Season to taste with salt and pepper.
- Grill the steak. Once you are ready to grill, discard the orange slices. Preheat an outdoor grill over medium heat. Grill the steak for 2-3 minutes per side for medium doneness. (Adjust cooking time to your preferred level of doneness.) Rest the steak for 5 minutes and then dice into bite sized pieces.
- Cook the peppers and onions. Throw the peppers, onions and green onion pieces into a hot cast iron with a small amount of neutral oil. Cook until all the veggies are softened and charred in places. Season with a little salt and pepper.
- Assemble the bowls. Add rice to the bottom of a serving bowl. Top with steak, beans, peppers/onions, pico de gallo, cilantro and sliced avocado. Serve immediately.
Notes
Don't own a grill? The steak can be cooked on the stove in a cast iron skillet for the same amount of time.
Nutrition
Serving: 1gCalories: 1092kcalCarbohydrates: 121gProtein: 60gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 111mgSodium: 3087mgPotassium: 2175mgFiber: 17gSugar: 18gVitamin A: 2461IUVitamin C: 137mgCalcium: 191mgIron: 9mg
