Make your own burrito bowl at home with this Carne Asada Bowl recipe, it's even better than Chipotle! It's filled with the most flavorful grilled skirt steak and topped off with a creamy chipotle sauce!
Add the olive oil, soy sauce, lime juice, cumin, ground chipotle pepper, cilantro and garlic.
Toss to coat the skirt steak, place in the refrigerator and marinate for 30 minutes, or up to 8 hours.
Heat a grill to high heat.
Use tongs to remove the steak from the marinade and shake off any excess marinade.
Salt the steak on both sides, then place it on the grill.
Grill for 5 minutes per side.
Remove the steak from the grill and rest on a cutting board, loosely covered with foil, for 5-10 minutes.
Uncover and slice the steak against the grain, then dice into pieces for the bowl.
Cilantro Lime Rice
Combine the cooked white rice, lime juice and cilantro together.
Add all of the ingredients to a blender.
Blend until smooth and creamy.
Divide the cilantro lime rice between four bowls.
Divide the diced carne asada between the four bowls.
Add the toppings to each bowl.
Drizzle the chipotle crema over the bowls.
Flank steak can also be used in place of the skirt steak.
To cook the carne asada on the stovetop – use a cast iron skillet or grill pan, if available. If not, use the heaviest bottom largest skillet you have. Turn the stove on to high heat. Once the skillet is hot, add the carne asada and cook for 5-7 minutes per side.
To cook the carne asada in the oven - turn the broiler on to high, place the steak on a large baking sheet under the broiler for 4-6 minutes per side. If using this method, be sure to keep an eye on the steak while it’s cooking as oven broilers can vary in temperature and you don’t want the steak to burn.
To make the bowls gluten free, replace the soy sauce in the carne asada marinade with tamari, or gluten free soy sauce.
To make the bowls low carb, replace the cilantro lime rice with cilantro lime cauliflower rice and omit the pico de gallo. Making these two changes will reduce the total carbs per bowl from 76, down to 23 grams. It will also take the net carbs down to 15 grams per bowl.
These bowls are perfect for meal-prep and can be made ahead of time and stored in the refrigerator for up to 5 days. I recommend not adding the avocado or chipotle crema to the bowls until you’re ready to serve them.