Today I am sharing how to make a carne asada bowl, my way! This is one of those dishes that is completely customizable, and definitely a crowd pleaser. I know for a fact that you searched for this recipe with your Chipotle order in mind!
In honor of Hispanic Heritage Month, I made this carne asada bowl by fusing two Hispanic cultures together- Mexican and Argentinian. The carne asada is obviously the Mexican part, and I LOVE making my carne asada bowls with chimichurri which is an Argentinian sauce made with oil, herbs, and red wine vinegar. These combined with rice & veggies is *chef’s kiss* SO GOOD!
What’s in my bowl
Carne asada- beef is by far my favorite selection of meat for rice bowls! When it’s made right, carne asada is so good on it’s own and even more delicious in a rice bowl.
Chimichurri- I love a good chimichurri, especially for grilled meats. The first time I had chimichurri, I was so upset that I was barely learning about it in my late 20’s. Chimichurri is an Argentinian sauce made with oil, herbs, and red wine vinegar. It is traditionally only made with parsley but as a Mexican I couldn’t resist adding some cilantro, so my recipe isn’t exactly authentic (but it’s close!)
Veggies- I keep it simple and add diced tomatoes, avocado, some lettuce for crunch, and the grilled onions and jalapeno from the carne asada marinade. You can also add corn, beans, or guacamole instead of diced avocados.
Rice- Mahatma Rice® Ready to Heat Rice in their Chipotle flavor pairs really well with this recipe, plus it’s super quick and convenient to make. It’s slightly spicy and I love that the chipotle flavor isn’t overpowering- it’s perfect. They are also available in Cilantro Lime flavor if you’re going for more of a Chipotle-style steak bowl.
Other condiments- sour cream & your favorite hot sauce
How to make the carne asada
Carne asada is supposed to be cooked on the grill (it literally means grilled meat), but it’s not always convenient to bring out the grill. Most of the time, I am just cooking it on a cast-iron skillet. Sometimes I actually prefer this way because its easier to cook the onions & jalapeños, but I do miss that grill taste so decide what will work best for you.
Skirt streak (arrachera)- my favorite cut of beef to make carne asada is skirt steak. The more traditional cuts like flap meat are too thin for my taste, and flank steak can be too tough in my opinion. Skirt usually has a little fat around the meat which also helps with flavor.
Spices- black pepper, cumin, Mexican oregano, onion, garlic, & chili powder.
Garlic paste- similar to how I usually make salsas, roast some garlic until they are soft then mash it in a mortar and pestle with the salt to make a garlic salt paste. This is the flavor bomb every recipe needs!
Citrus- lime & orange juice for flavor & tenderizing
Beer- if you can’t consume alcohol for health or religious reasons, it’s okay to leave this ingredient out. I have been testing carne asada marinades over the years and so far I like the ones with beer the most, but it’s not a make-or-break ingredient. The purpose of the beer is to add depth of flavor, plus it contains enzymes that help to break down the fibers in meat, making it more tender.
Olive oil- any oil is fine since some form of fat is needed to balance out the acidic lime/orange juice and help retain moisture. I prefer the bolder flavors that olive oil has, but be careful because too much olive oil can ruin the marinade.
This recipe is kindly sponsored by Mahatma® Rice. I carry their products in my kitchen at all times!
Carne Asada Bowl
- 2 packs Chipotle flavor Mahatma® Rice Ready to Heat Rice
- 2 lbs skirt steak
- 4 garlic cloves
- 1 tbsp salt
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp Mexican oregano
- 1/4 tsp garlic powder
- 1/4 cup olive oil
- 1/4 cup light beer optional
- 3 limes
- 1 orange
- 1 jalapeno cut in half
- 1/2 onion sliced
- 5 sprigs cilantro
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/4 cup chopped parsely
- 1/4 cup chopped cilantro
- 4 garlic cloves
- 2 chopped red chili peppers or crushed red pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
Other toppings & condiments
- grilled onion & jalapeno
- tomato diced
- avocado diced
- lettuce chopped
- sour cream
- hot sauce
Make the carne asada marinade:
- Roast the garlic cloves by cooking them on a stove until the edges are browned but be careful not to burn. Wrap in aluminum foil for a few minutes to soften, then mash together with salt in a mortar and pestle to make a garlic salt paste.
- Add the black pepper, chili powder, garlic powder, onion powder, Mexican oregano, cumin, olive oil, beer, lime, & orange juice. Mix well.
- Cover the skirt steak in the marinade and add the jalapeños onions, and cilantro. Cover & marinate in the fridge for at least 2 hours, but 6+ hours is best.
Make the chimichurri:
- Finely chop the parsley, cilantro, red pepper, and garlic. You may use a food processor for this part to make it easier, but I strongly recommend mixing in the rest of the ingredients by hand. If you use the food processor to mix everything, it will emulsify the oil which will give you an entirely different (not bad, but visually unappetizing) consistency.
- Mix the chopped ingredients with olive oil, red wine vinegar, lemon juice, salt, pepper, & oregano. Note: You definitely want to make this right after you make the carne asada marinade. Chimichurri tastes best after a couple hours of sitting and releasing all the flavors from the herbs into the oil. Please also note that cilantro is not traditionally added to Argentinian chimichurri- this is just a preference for me.
- Cook the skirt steak however you prefer- on the grill is best but I usually just make it in my cast-iron skillet. Make sure to cook it on the highest heat you can without burning it. The faster it cooks, the more tender it will be. Add the onions and jalapeno into the skillet during the last few minutes.
- If keeping in strips, make sure to cut the steak against the grain. I always end up dicing it for rice bowls because it's easier to eat.
- For my rice I am using Mahatma® Rice Ready to Heat Rice in their chipotle flavor. This is ready in just 90 seconds in the microwave, has a slightly smokey flavor, and the chipotle is not overpowering at all!
- Combine the rice, carne asada, chimichurri and any toppings you like (I like tomato, avocado, and lettuce for some crunch). I also like my carne asada bowls with some sour cream and hot sauce.