Carne Asada Burrito Bowls
Total Time
5 hours
Prep Time
4 hours 30 minutes
Cook Time
30 minutes
Rating
4.97 out of 5 stars
(26)
Ingredients
4 servings
- For the carne asada
- ½ cup chopped fresh cilantro leaves
- ⅓ cup olive oil
- ¼ cup reduced sodium soy sauce
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds flank steak
- For the cilantro lime vinaigrette
- 1 cup loosely packed cilantro, stems removed
- ½ cup plain Greek yogurt
- 2 cloves garlic
- 2 tablespoons freshly squeezed lime juice
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
- For the burrito bowls
- 1 cup farro
- 1 cup pico de gallo, homemade or store-bought
- 1 cup corn kernels, frozen, canned or roasted
- 1 avocado, halved, peeled, seeded and thinly sliced
- ½ cup fresh cilantro leaves
- 1 lime, cut into wedges
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Preparation
Step 1
For the carne asada
Step 2
In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin, and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
Step 3
In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
Step 4
Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
Step 5
Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
Step 6
Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
Step 7
For the cilantro lime vinaigrette
Step 8
Combine cilantro, Greek yogurt, garlic, and lime juice in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; season with salt and pepper, to taste. Set aside.
Step 9
For the burrito bowls
Step 10
Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
Step 11
Serve with cilantro lime vinaigrette and lime.
Step 12
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Chef's notes
The carne asada is a simple marinade that needs about 4 hours in the fridge and you can prep everything else in the meantime.
Your hard work will pay off when you can meal prep this for the rest of the week!
