Carne Asada Burrito Bowls

Name: Carne Asada Burrito Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ cup Orange Juice (1/2 cup orange juice (bottled is fine)); ½ cup Low-Sodium Soy Sauce (1/2 cup soy sauce (low-sodium is fine)); ¼ cup Lemon Juice (1/4 cup lemon juice (bottled is fine)); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lime (2 tablespoons lime juice (bottled is fine) + 1 lime zested and juiced (keep juice and zest separated)); 2 cloves Garlic (2 cloves garlic (pressed or diced)); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Black Pepper (1 teaspoon black pepper); ¼ tsp Chipotle Powder (1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper ( optional) — up to 1) — optional; ½ bunch Cilantro (1/2 bunch fresh cilantro chopped (about 3/4-1 cup very loosely packed) + 1/4 cup chopped loosely packed cilantro (divided)); 1 ½ lb Skirt Steak (1 1/2 pounds skirt, flank, or flap steak); 1 ½ cup Chicken Broth (1 1/2 to 2 cups chicken broth — up to 2); 1 cup Long Grain Rice (1 cup long-grain or extra-long-grain rice); 1 tbsp Unsalted Butter (1 tablespoon (14g) butter); ¼ tsp Table Salt (1/4 teaspoon salt); 1 can Black Beans (1 15-ounce can black beans (drained)); 1 can Corn (1 15-ounce can corn (drained)); ½ cup Mexican Cheese Blend (1/2 cup (2oz) shredded Mexican-blend cheese); 1 piece Tomato (1 large tomato (diced)); ½ cup Guacamole (1/2 cup guacamole); ¼ cup Sour Cream (1/4 cup sour cream)

Marinated and broiled skirt steak served over cilantro-lime rice with beans, corn, cheese, and fresh toppings in a burrito bowl.

270 minMexican

Servings4

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Ingredients

For 4 servings

Orange Juice½ cup · 1/2 cup orange juice (bottled is fine)
Low-Sodium Soy Sauce½ cup · 1/2 cup soy sauce (low-sodium is fine)
Lemon Juice¼ cup · 1/4 cup lemon juice (bottled is fine)
Olive Oil¼ cup · 1/4 cup olive oil
Lime2 tbsp · 2 tablespoons lime juice (bottled is fine) + 1 lime zested and juiced (keep juice and zest separated)
Garlic2 cloves · 2 cloves garlic (pressed or diced)
Chili Powder1 tsp · 1 teaspoon chili powder
Cumin Powder1 tsp · 1 teaspoon ground cumin
Paprika1 tsp · 1 teaspoon paprika
Dried Oregano1 tsp · 1 teaspoon dried oregano
Black Pepper1 tsp · 1 teaspoon black pepper
Chipotle Powder¼ tsp · 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper ( optional) — up to 1 · optional
Cilantro½ bunch · 1/2 bunch fresh cilantro chopped (about 3/4-1 cup very loosely packed) + 1/4 cup chopped loosely packed cilantro (divided)
Skirt Steak1 ½ lb · 1 1/2 pounds skirt, flank, or flap steak
Chicken Broth1 ½ cup · 1 1/2 to 2 cups chicken broth — up to 2
Long Grain Rice1 cup · 1 cup long-grain or extra-long-grain rice
Unsalted Butter1 tbsp · 1 tablespoon (14g) butter
Table Salt¼ tsp · 1/4 teaspoon salt
Black Beans1 can · 1 15-ounce can black beans (drained)
Corn1 can · 1 15-ounce can corn (drained)
Mexican Cheese Blend½ cup · 1/2 cup (2oz) shredded Mexican-blend cheese
Tomato1 piece · 1 large tomato (diced)
Guacamole½ cup · 1/2 cup guacamole
Sour Cream¼ cup · 1/4 cup sour cream

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Steps

1Stir together all marinade ingredients. Place meat in a gallon plastic bag or large container and pour marinade over the meat. Marinate for at least 4 hours, up to about 24*, flipping the meat once halfway through.
2In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with chicken broth and adding lime juice, butter, and salt when you add the rice.
3After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.
4Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high and place meat on a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until done or an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.
5Allow meat to rest for 5 to 10 minutes while you heat the rest of your burrito bowl ingredients. Slice carne asada across the grain into strips.
6Divide cilantro rice between bowls or food prep containers. Top rice with meat and the rest of your burrito bowl toppings. Serve and enjoy.