Make a restaurant-quality burrito bowl at home with this Carne Asada Bowl recipe. It rivals fast-casual favorites and features tender, grilled skirt steak finished with a smoky, creamy chipotle crema.
For a low-carb option, swap the rice for cilantro lime cauliflower rice. These bowls are full of bright, bold flavors, perfect for meal prep, and easy to customize to your dietary needs.
Recipe created in collaboration with California Beef Council.
Table of contents
- What you’ll need
- What cut of meat to use for carne asada
- Step by step instructions
- Can I make carne asada without a grill?
- Recipe tips
- Frequently asked questions
- More beef recipes to try
I love a good bowl. If you enjoy one-bowl dinners, this carne asada burrito bowl will quickly become a staple. The combination of citrusy, savory marinade, charred steak, tangy pico de gallo and creamy chipotle sauce creates a balanced, satisfying meal that’s ideal for weeknights or batch cooking.
For these bowls, the secret is a simple but bold marinade and a hot sear to lock in flavor. Below you’ll find ingredient details, recommended cuts of beef, step-by-step instructions for grilling or stovetop cooking, and tips to make the bowls gluten-free, low-carb, or dairy-free.
What you’ll need
- For the carne asada:
- Olive oil
- Soy sauce (use tamari for gluten-free)
- Fresh lime juice
- Ground cumin
- Ground chipotle powder (or chili powder)
- Fresh cilantro, chopped
- Garlic cloves, minced
- Skirt steak (about 2 pounds) — other cuts listed below also work
- Sea salt
- For the bowls:
- Cilantro lime rice — made with cooked white rice, cilantro and lime juice. Substitute cilantro lime cauliflower rice to lower carbs.
- Chipotle crema — crema or sour cream blended with chipotle peppers, garlic, lime and salt.
- Pico de gallo — fresh tomato salsa, or use store-bought for convenience.
- Avocado or guacamole
- Jalapeño, thinly sliced
- Radishes, thinly sliced
- Cotija cheese, crumbled
- Extra cilantro for garnish
What cut of meat to use for carne asada
Carne asada can be made with several cuts of beef. Popular choices include skirt steak and flank steak for their flavor and texture, but other options work well too:
- Skirt steak
- Flank steak
- Top sirloin
- Bottom round
- Sirloin flap
- Pre-marinated skirt steak (convenient grocery option)
Skirt and flank are classic because they absorb marinades and slice well against the grain. If you buy a different cut, adjust cooking times slightly and always slice against the grain for the most tender results.
Step by step instructions
- Make the marinade. Combine olive oil, soy sauce, lime juice, cumin, ground chipotle, chopped cilantro and minced garlic in a large resealable bag or bowl.
- Marinate the steak. Add the skirt steak to the marinade and refrigerate for at least 30 minutes and up to 8 hours. While it marinates, prepare the cilantro lime rice.
- Preheat your cooking surface. Heat a grill to high. If using a skillet, heat a heavy-bottomed pan or cast-iron skillet over high heat until very hot.
- Cook the steak. Remove the steak from the marinade with tongs, discard excess marinade, season lightly with sea salt, then sear 5–7 minutes per side on a hot grill or skillet, or broil 4–6 minutes per side under a hot oven broiler.
- Rest and slice. Transfer the steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. Slice thinly against the grain, then dice into large pieces for the bowls.
- Assemble the bowls. Divide cilantro lime rice among bowls. Top with diced carne asada, pico de gallo, sliced avocado, jalapeño, radish, crumbled cotija and fresh cilantro. Finish with a drizzle of chipotle crema.
Can I make carne asada without a grill?
Yes. If you don’t have a grill, use a very hot cast-iron skillet or your oven broiler.
- Stovetop: Use a cast-iron skillet or grill pan over high heat. Sear the steak 5–7 minutes per side until charred and cooked to your desired doneness.
- Oven broiler: Preheat the broiler on high and place the steak on a baking sheet 4–6 minutes per side. Watch closely; broilers vary and can char quickly.
Recipe tips
- Use tongs to transfer steak from marinade to the grill—it’s clean and safe.
- Gluten-free option: Substitute tamari or a certified gluten-free soy sauce.
- Low-carb option: Replace rice with cilantro lime cauliflower rice and omit pico de gallo for a significant carb reduction.
- Dairy-free option: Omit cotija and use a dairy-free creamy chipotle sauce.
- Meal prep: These bowls store well in the fridge for up to 5 days. Keep avocado and crema separate until serving to maintain freshness.
Frequently asked questions
- Should the meat be marinated whole or sliced? Marinate and cook the steak whole, then slice against the grain after resting for the best texture.
- Can I use a slow cooker? Slow cookers won’t develop the same char and caramelized flavor as high-heat searing. For shredded slow-cooked beef bowls, consider barbacoa or slow-cooked ragu recipes instead.
More beef recipes to try
If you love beef bowls, try other hearty recipes like bolognese meat sauce, grilled ribeye kabobs, beef stir fry, slow-cooked shredded beef tacos, grilled tri-tip, slow cooker beef ragu, or a steak salad.
Carne Asada Bowl
Build a flavorful carne asada bowl with marinated, grilled skirt steak, cilantro lime rice, fresh pico, avocado, cotija and a smoky chipotle crema.
Ingredients
Carne Asada
- 1/4 cup olive oil
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons lime juice
- 1/2 tablespoon ground cumin
- 1 tablespoon ground chipotle pepper (or chili powder)
- 1/4 cup chopped cilantro
- 3 garlic cloves, minced
- 2 pounds skirt steak
- 1/2 tablespoon sea salt
Cilantro Lime Rice
- 4 cups cooked white rice (or cauliflower rice)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
Chipotle Crema
- 1 cup crema or sour cream
- 2 small chipotle peppers in adobo
- 1 garlic clove
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Toppings
- 2 cups pico de gallo
- 1 avocado, sliced
- 1 jalapeño, sliced
- 1/2 cup sliced radishes
- 1/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
Instructions
Carne Asada
- Place the skirt steak in a large resealable bag.
- Add olive oil, soy sauce, lime juice, cumin, chipotle powder, cilantro and garlic to the bag. Toss to coat.
- Refrigerate and marinate 30 minutes to 8 hours.
- Heat a grill or heavy skillet to high. Remove steak from marinade and shake off excess. Salt both sides.
- Grill or sear 5–7 minutes per side until nicely charred and cooked to your liking.
- Rest the steak 5–10 minutes, then slice against the grain and dice for bowls.
Cilantro Lime Rice
- Stir cooked rice with lime juice and chopped cilantro until well combined and bright in flavor.
Chipotle Crema
- Combine crema (or sour cream), chipotle peppers, garlic, lime juice and salt in a blender and process until smooth.
Assemble the Bowls
- Divide the cilantro lime rice between four bowls.
- Top each with diced carne asada and spoonfuls of pico de gallo.
- Add avocado slices, jalapeño, radish and cotija. Garnish with cilantro and drizzle chipotle crema over the top.
Notes
- Flank steak makes a good alternative to skirt steak.
- For stovetop cooking, use a very hot cast-iron skillet and follow the same searing times.
- Under the broiler, watch closely—broilers vary and can brown quickly.
- To make bowls gluten-free, swap soy sauce for tamari.
- To lower carbs, use cilantro lime cauliflower rice and omit pico de gallo.
- To make dairy-free, skip cotija and use a vegan chipotle sauce.
- Bowls keep in the refrigerator for up to 5 days; add avocado and crema when serving for best texture.
Nutrition Facts (per bowl, approximate)
Calories: 969 kcal | Carbohydrates: 76 g | Protein: 59 g | Fat: 50 g | Sodium: 3103 mg
Note: Nutrition will vary with ingredient substitutions such as cauliflower rice, reduced-sodium soy sauce, or different cuts of beef.