Grilled Carne Asada Burrito Bowls utilize fresh citrus and a spicy dry rub for perfectly grilled beef to top a zesty lime corn and rice mixture for a festive Cinco de Mayo inspired meal. Thank you to the Ohio Beef Council for sponsoring this post. As always all opinions are mine alone.
I really don’t need an excuse like Cinco de Mayo to eat Mexican inspired meals. Mexican is my family’s favorite type of cuisine. And steak is my daughter’s favorite type of protein so I know I’ve got a winner of a recipe with these Grilled Carne Asada Burrito Bowls.
Carne Asada is grilled and sliced beef marinated with spices to give it a little heat. Fresh lime and orange juices in my recipe help to tenderize the beef before grilling. I chose to use a flank steak for this recipe but you could use sirloin steak or strip steak instead. Choose whichever cut of beef looks best (or is on sale) at the grocery meat counter.
The beef at my grocery is most likely raised by a family-owned farm. I’ve been lucky enough to meet a few of the farmers from the 17,000 beef farms in Ohio since I started blogging. Most of their farms are smaller than you might think. Their cows are always well cared for because those farmers are serving beef to their family too. Ohio beef farmers have a passion for the land, the livestock and farming as a family. Watch this short video to learn how the Clarks and the Hollowells, beef farmers from Covington, Ohio, work hard every day feed our families now, and future generations.
After grilling the flank steak and allowing it to rest for about 5 minutes before slicing, you’ll notice quite a bit of juice pooling beneath the meat. Don’t you dare waste that juice! Mix it into the cooked rice before serving. That’s a whole lot of flavor that you don’t want to be missing.
More Tips for Grilled Carne Asada Burrito Bowls:
- Be confident in your grilling skills by following these handy beef grilling guidelines
- If you really like some heat with your meat, increase the amount of cayenne pepper in the rub
- Preheat your grill and scrape the grates clean before grilling the beef
- Always use an instant read digital thermometer to make sure your beef is grilled to the proper temperature (between 140 degrees F for medium rare to 155 degrees F for medium)
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Watch how to cook perfect rice for your burrito bowls:
Grilled Carne Asada Burrito Bowls
- 24 oz flank steak can also use sirloin or strip steaks
- 1/2 orange
- 1 lime
- 1 tbsp light brown sugar
- 1 tsp salt
- 1/2 tsp ancho chili powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper can use up to one teaspoon for more heat
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 cup rice
- 1 tsp salt
- 1 3/4 cups water
- 1 15 oz can corn drained
- 1/3 cup fresh cilantro chopped
- 2 tbsp fresh lime juice
- 1/2 cup red onion sliced
- 1/4 cup radishes sliced
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cups water
- 1 cup queso fresco or cotija cheese crumbled
- Add the sliced red onion and radishes to a large bowl. Stir together one cup of water with 1/2 cup of vinegar, two tablespoons of sugar and one teaspoon of salt. Pour the water and vinegar mixture over the onions and radishes and stir well. Allow to sit and quickly pickle until ready to serve. These can be made one day ahead and kept in an air-tight container in the refrigerator.
- Squeeze the juice of the orange half and lime over both sides of the steak. Whisk together the rub ingredients: brown sugar, teaspoon of salt, chili powders, garlic powder, cumin, oregano, cayenne pepper and black pepper. Rub evenly over both sides of the steak. Refrigerate the steak for 30 - 60 minutes to allow to marinate.
- Meanwhile, heat the grill to high and scrape the grates clean. Leave one burner set to medium and turn all the others to low.
- Heat the oil in a saucepan over medium high heat. Add the rice and stir to coat with the oil. Cook, stirring often for a couple of minutes to toast the rice. Add the salt and water. Stir the rice and bring to a boil. Reduce heat to low and cover. Simmer for about 15 minutes or until water is absorbed and rice is fluffy. Stir in the corn, chopped cilantro and two tablespoons of fresh lime juice. Turn off heat and keep covered until ready to serve.
- Place the marinated steak on the medium heat side of the grill. Grill for about 5 - 7 minutes and then flip the steak and transfer it to the low heat side of the grill. Grill the beef with the lid closed until it reaches an internal temperature of 140 degrees F for medium rare or 155 degrees F for medium. Remove the steak and allow to rest on a cutting board for at least five minutes before slicing.
- Stir the juices from the grilled steak into the cooked rice and corn mixture.
- Divide the corn and rice mixture evenly among four bowls. Top each bowl with sliced carne asada, pickled onions and radishes and crumbled cheese. Serve immediately.
More Ohio Beef Recipes:
- Oven Fried Chimichangas
- Grilled Margarita Steak Fajitas
- Bourbon Burgers
- The Best Taco Soup
- Pineapple Marinated Steak Tacos
Wish these delicious looking bowls were on my table! I have to admit I don’t cook beef often so those guidelines will definitely be a huge help 🙂
Wonderful – glad it was helpful!
Just in time for taco Tuesday! (Does a burrito bowl still count as a taco? haha)I think my whole family would love this!
Haha, it’s in the spirit of a Mexican inspired – so yes I think it should count 🙂
Jessica Robinson says
This steak looks so tender and juicy! Packed with so many great flavors for a fabulous Mexican inspired dinner!
Thank you Jessica
I actually have a flank steak in my fridge right now that I need to use (got it on sale). This is perfect! Thank you for the great recipe. I know what we are having for dinner now.
Yay! So glad this recipe helps you!
I’m a big fan of Mexican food as well. And this sounds perfect for celebrating Cinco de Mayo!
Thank you Stephanie!
What a great idea for a weeknight dinner!!
I totally agree 🙂