Description
The 20-Minute Carne Asada Bowls are a quick and flavorful dish combining juicy, seared steak, zesty lime-cilantro rice, and fresh vegetables. Perfect for busy weeknights or meal prep, these bowls offer a balanced, customizable meal with bold Mexican-inspired flavors.
Ingredients
Units
Scale
For the Rice:
- 2 cups pre-cooked brown or white basmati rice
- 2 tsp lime juice
- 1/4 cup chopped cilantro
- Salt to taste
For the Steak:
- 1 lb skirt, flank, or bavette steak
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp cumin
- Olive oil
Vegetables and Toppings:
- 1 cup sweet corn (canned or fresh)
- 1 cup black beans (canned, drained, and rinsed)
- 1 head romaine lettuce, shredded
- 12 cherry tomatoes, quartered
- 1 avocado, diced
- 1/3 cup cotija or feta cheese, crumbled
Optional Toppings:
- 4 tbsp sour cream
- 4 tbsp salsa
- Tortilla chips
Instructions
- Prepare the Rice:
- Heat pre-cooked rice in a skillet over medium heat.
- Stir in lime juice, chopped cilantro, and salt to taste.
- Transfer to a bowl and keep warm.
- Cook the Steak:
- Rub the steak with olive oil, then season with salt, pepper, smoked paprika, and cumin.
- Heat a skillet over high heat and sear the steak for about 3 minutes per side until charred.
- Let the steak rest for a few minutes, then slice thinly against the grain.
- Warm the Vegetables:
- In the same skillet, warm the sweet corn and black beans over medium heat until heated through.
- Season with salt and pepper.
- Prepare the Lettuce and Tomatoes:
- Shred the romaine lettuce and quarter the cherry tomatoes.
- Assemble the Bowls:
- Divide the lime-cilantro rice among four bowls.
- Add shredded lettuce, sliced steak, warmed corn and beans, cherry tomatoes, diced avocado, and crumbled cheese.
- Top with sour cream, salsa, and tortilla chips if desired.
- Category: Lunch