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Carne Asada Burrito Bowls with Cilantro Lime Vinaigrette Recipe

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★★★★★

4.2 from 41 reviews

This Carne Asada Burrito Bowls recipe features marinated grilled flank steak served over a bed of hearty farro and topped with fresh pico de gallo, corn, avocado, and a creamy cilantro lime vinaigrette. Perfect for a flavorful and satisfying meal, this recipe combines zesty citrus, aromatic herbs, and smoky grilled meat to bring authentic Mexican-inspired flavors to your table.

Ingredients

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Carne Asada Marinade

  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced sodium soy sauce
  • 1/4 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 1/2 pounds flank steak

Cilantro Lime Vinaigrette

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Kosher salt and freshly ground black pepper, to taste

Burrito Bowl Assembly

  • 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
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges

Instructions

  1. Prepare the carne asada marinade: In a medium bowl, combine 1/2 cup chopped cilantro, olive oil, soy sauce, orange juice, lime juice, minced garlic, diced jalapeno, ground cumin, and 1 teaspoon freshly ground black pepper. Set aside 1/2 cup of this mixture in the refrigerator to use later as a sauce.
  2. Marinate the flank steak: Place the flank steak into a gallon-size Ziploc bag or large bowl. Pour the remaining marinade over the steak, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours or up to overnight, turning the steak occasionally to marinate evenly. When ready, drain the steak from the marinade.
  3. Preheat and prepare the grill: Heat your grill to medium-high heat. Use paper towels to pat the steak dry on both sides, then season with kosher salt and freshly ground black pepper to taste.
  4. Grill the steak: Place the steak on the grill and cook for about 6 minutes per side for medium rare, flipping only once. Adjust cooking times if you prefer your steak more or less done. Once cooked, remove from the grill and let the steak rest for 5 minutes to allow the juices to redistribute.
  5. Slice the steak: Thinly slice the rested flank steak against the grain for maximum tenderness. Serve with the reserved 1/2 cup of cilantro marinade as a sauce.
  6. Make the cilantro lime vinaigrette: In a food processor, combine 1 cup cilantro, Greek yogurt, garlic cloves, and lime juice. Turn on the motor and slowly add the olive oil and apple cider vinegar in a steady stream until the dressing is emulsified. Season with salt and pepper to taste. Set aside until serving.
  7. Cook the farro: Prepare the farro according to the package instructions, usually by simmering in water until tender. Once cooked, drain any excess water.
  8. Assemble the burrito bowls: Divide the cooked farro evenly among four bowls. Top each bowl with sliced carne asada, pico de gallo, corn kernels, sliced avocado, and fresh cilantro leaves.
  9. Serve: Drizzle the cilantro lime vinaigrette over the bowls or serve on the side. Garnish with lime wedges and enjoy your vibrant, flavorful Carne Asada Burrito Bowls!

Notes

  • For best flavor, marinate the steak overnight, but minimum 4 hours works well too.
  • If you don’t have access to a grill, you can grill the steak on a stovetop grill pan or broil it in the oven.
  • The reserved cilantro marinade can be used as a dipping sauce or drizzled over the finished bowls.
  • Farro adds a nutty, chewy texture but you can substitute with brown rice or quinoa if preferred.
  • Use fresh and ripe avocado for creamy texture and flavor contrast.
  • Adjust the jalapeno amount depending on your heat preference.
  • The vinaigrette can be made a day ahead and stored in the refrigerator.

Keywords: Carne Asada, Burrito Bowl, Mexican Grilled Steak, Cilantro Lime Vinaigrette, Healthy Burrito Bowl

Find it online: https://foodiecara.com/carne-asada-burrito-bowls-with-cilantro-lime-vinaigrette-recipe/