Carne Asada Bowls

Are you unsure of what’s for dinner tonight? Carne asada bowls are quick to make, protein-packed, flavorful, and extremely versatile.

*In a hurry? Pin for later!

This post contains affiliate links. When using these links, I may earn a small commission at no extra cost to you.

Cuts of Steak for Carne Asada Bowls

Flank steak– similar to a skirt steak but is cut from a different part of the cow. A flank steak is a little thicker and wider than a skirt steak.

Skirt steak– a skirt steak is cut from the diaphragm area of a cow. This cut is higher in fat content making it very tender to cook with.

Striploin steak– also called a New York strip steak. This cut comes from the short loin area of the cow and often has a high marble content making it tender and flavorful for cooking.

Sirloin steak– a flavorful cut of steak that comes from the loin of a cow. Not as tender as a striploin steak.

Flat iron steak– a flat iron steak is cut from the chuck portion of the cow making it a tougher cut of meat but is great to use with thin slices in dishes.

For this Mexican cuisine style carne asada recipe, I will be using skirt steak but any of the above would make great options. If I am in a pinch, I thaw whatever steak is available, slice, and proceed with the recipe! This is a great trick when cooking from scratch. Less fuss, still a great meal being served! 

For a closer look at different cuts, this chart is helpful.

What you will Need

Equipment

Cooking the meat

• Gas grill, Blackstone, or cast iron pan or grill

Other kitchen tools:

• Tongs
• Gallon-sized freezer ziploc bag, 1/2 gallon silicone bag, large bowl, or glass 9×13 baking dish
• Plastic wrap or beeswax wrap (if your bowl doesn’t have a lid or you are not using a bag)
• Sharp chef’s knife
• Cutting board
• Instant pot (for rice)
• Food processor, immersion blender, bullet blender, or regular blender (I like the bullet blenders for dressings)
• Meat thermometer

Carne Asada Bowls: Ingredients

Flank steak or skirt steak

Marinade

• Chili powder
• Onion powder
• Garlic powder
• Minced garlic
• Bosc pear
• Black pepper
• Sea salt
• Onions
• Avocado oil or Olive Oil

Bowl Fillings

Rice bowl

• Jasmine/basmati rice
• Brown rice
• Tortilla chips

Burrito Bowls

• Cilantro lime rice

Low Carb/Paleo Options

• Cauliflower rice
• Grain-free rice (from Jovial Foods)

Salad Style

• Bed of lettuce
• Fresh vegetables (shredded)

Mango Salsa Ingredients

• Mangoes
• Red onions
• Red bell pepper
• Lime juice
• Avocados

Chipotle Crema Dressing

• Sour cream or plain yogurt (omit for dairy-free or use dairy-free yogurt alternative)
• Adobo peppers in juices
• Limes
• Cilantro
• Smoked paprika
• Salt

For an avocado crema: blend in a soft avocado for an extra creamy dressing.

Additional Toppings for Carne Asada Bowls

• Sour cream (omit for dairy-free)
• Black beans
• Mango salsa
• Pico de gallo
• Green onions
• Fresh cilantro
• Lime wedges
• Chipotle crema

Alternative Carne Asada Steak Marinade

I used spices to make a Mexican-inspired recipe but if you would like more of an Oriental flavor, the marinade below makes for a wonderful, flavorful carne asada.

• Orange juice
• Coconut aminos (or soy sauce)
• Coconut sugar (or brown sugar)
• Olive oil

Carne Asada Bowls: Step-by-step Recipe

Step 1: Thaw and slice steak

First, you want to start with a thawed steak. If it is slightly frozen that is ok.

Then, slice the steak.

For the best tender carne asada, slice thinly at a slight angle against the grain of the steak. Slicing against the grain keeps marbling and juices from escaping from the meat as easily when cooking. This makes steak the perfect tenderness and easier to chew.

Step 2: Marinate + season the skirt steak

Next, place the steak slices into a ziplock bag, large bowl, or baking dish.

Slice your white onion and Bosc pear into thin strips.

Why bosc pear?

Bosc pear contains enzymes that help tenderize the meat and add a touch of sweetness. This is often a technique used in Korean-style dishes and I used this technique for this dish. Omit the pear if the mango will be a sweet enough addition or if you would prefer a more savory flavor.

Distribute the slices and minced garlic over the meat.

Mix up your dry seasonings.

Next, evenly sprinkle the seasoning mixture over the steak ingredients.

Then, drizzle oil over the spices and mix well.

After all the marinade ingredients are over the steak, seal the bag or cover the dish with an airtight lid, beeswax wrap, or plastic wrap.

I prefer to use reusable silicone bags for marinading. That way, I can massage the marinade into the meat a little bit with my hands over the sealed bag.

Another benefit to the bag option is, that once the bag is sealed I can store it in the freezer for a quick meal prep. The half-gallon size is perfect for this.

Allow the steak to marinade in the refrigerator for at least 4 hours for best results and depth of flavor.

Step 3: Heat skillet/grill

After the steak has marinaded, heat the grill or cast iron pan over medium-high heat until nice and hot. 

Add in your cooking oil (I prefer avocado oil), to the hot pan.

Then, use tongs to add steak and onions to the hot skillet. (Adding in the pears to cook is optional)

Cook until the internal temperature of the meat has reached 130-135 degrees Fahrenheit for a medium-rare steak. This should take 5-10 minutes.

Step 4: Prepare fillings

While the meat is cooking, prepare the rice or additional fillings for your carne asada bowl. 

I like to put 2 cups of basmati rice in the instant pot with 4 cups of filtered water.

Setting the instant pot on high pressure for 12 minutes makes the perfect consistency of rice for these carne asada bowls.

Step 5: Mix up mango salsa

The star of this dish, in my opinion, is the mango salsa. This salsa adds a nice crunch and sweetness that goes perfectly in a carne asada burrito bowl. 

To make the salsa

First, peel and cube the mangoes. Make sure to choose mangoes that are just barely soft to the touch when you put pressure on them. For the best salsa, you want them to have a slight crisp and not be too mushy. 

Then, dice the bell peppers, the red onion, and chop the cilantro.

Next, mix the peppers, onion, and cilantro into the mango. You can add the avocado at this point as well if serving right away.

Finally, squeeze lime juice over the top, mix well, cover, and refrigerate until just before serving. 

This mango salsa becomes deeper in flavor if made ahead of time. If you make the salsa ahead of time, I recommend adding in the avocado just before serving to avoid the avocado browning.

Step 6: Make the crema

To make the crema, use a food processor or blender for ultimate creaminess.

First, add the crema ingredients to the blender.

Then, blend on high until well mixed. 

Step 7: Assemble your carne asada bowls

To assemble your carne asada bowls, begin by adding your rice or filling of choice.

Then, place the steak in a single layer over the rice. 

Finally, top with mango salsa, drizzle the crema and top with your favorite toppings. 

Enjoy!

Tips for Meal Prepping Carne Asada Bowls

• For easy meal prep, double the recipe. Make extra marinade, combine with the meat, and store in the freezer for a quick protein source on a busy day.
• Alternatively, you can freeze excess marinade on its own if you want to try the same flavors over a different cut of meat.

Using a ziplock bag is a great way to marinate meat for meal prep to pull out of the freezer for some healthy “fast food”.

Did you make these carne asada bowls? What are your favorite toppings?

Remember to Pin for later, share with your friends, and leave a rating!

More Delicious Lunch + Dinner Recipes

• Sourdough Garlic Knots

Quick and Easy Meal Ideas

• Simple Picnic Charcuterie Board