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.
Print Recipe
Servings: 6
Ingredients
- 2 lbs flank steak or skirt steak
Marinade
- 2 tablespoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 5 cloves of minced garlic
- 1/2 sliced bosc pear
- 1/2 teaspoon black pepper
- 2 teaspoons sea salt
- 1 white onion
- 1/4 cup avocado or olive oil
Bowl Fillings (choose your own adventure of 1 or more)
- Jasmine/basmati rice
- Brown rice
- Tortilla chips
- Cilantro lime rice
- Cauliflower rice
- Grain-free rice from Jovial Foods
- Bed of lettuce
- Fresh vegetables shredded
Mango Salsa Ingredients
- 2 mangoes peeled + cubed
- 1/2 cup diced red onions ~1/2 small onion
- 1/2 cup diced red bell pepper ~1/2 a red bell pepper
- 1/2 of a lime juiced
- 1 avocado peeled, pitted, and cubed
Chipotle Crema Dressing
- 1/2 cup sour cream or plain unflavored yogurt
- 3 tablespoons adobo peppers in juice
- 1 1/2 limes juiced
- 1/4 cup cilantro
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
Avocado Crema
- For an avocado crema: blend in 1 soft avocado for a creamy dressing
Additional Toppings + Garnishes for Carne Asada Bowls
- Sour cream omit for dairy-free
- Black beans
- Pico de gallo
- Green onions
- Fresh cilantro
- Lime wedges
- Chipotle crema
- Avocado crema
Instructions
Step 1: Thaw and slice steak
- For the best tender carne asada, slice the thawed steak thinly at a slight angle against the grain of the steak.
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.
- 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 if the mango will be a sweet enough addition.
- Distribute the slices and minced garlic over the meat.
- Mix up the seasoning spices.
- Evenly sprinkle the seasoning mixture over the steak ingredients.
- 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.
- Allow 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 been marinaded, heat the grill or cast iron pan over medium-high heat until hot.
- Add in your cooking oil (I prefer avocado oil), to the hot pan.
- Use tongs to add steak and onions to the hot skillet. (Adding in the pears to cook is optional)
- Cook until the internal temperature 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.
Step 5: Mix up mango 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.
- Mix into the mango. You can add the avocado at this point as well if serving right away.
- 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.
- Add the crema ingredients to the blender. 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.
- Next, top with mango salsa, drizzle the crema and top with your favorite toppings.
- Enjoy!
