Name: chipotle copycat carne asada steak bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 1/2 lbs skirt steak; 1/4 cup olive oil; 1 1/2 tablespoons ancho chile powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 4 cloves garlic, minced; 1 navel orange, sliced; 2 tablespoons red wine vinegar; 2 teaspoons kosher salt; 1/2 lb dried pinto beans; 1/2 white onion, diced; 12 oz. mexican beer, such as modelo; 1 teaspoon ground cumin; 2 bay leaves; 2 cups water or chicken stock; 2 teaspoons kosher salt; 4 cups cooked white rice; 1 tablespoon olive oil; 1 lime, zested and juiced; 1/4 cup chopped cilantro; salt and pepper to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 yellow onion, sliced; 1 bunch green onions, only white/light green parts (save the tops for another recipe); 1 cup pico de gallo; 1 avocado, sliced (optional); cilantro leaves, for garnish

Description

I love a good dinner in a bowl! It always checks all the boxes with some veggies, starch, and protein and it’s perfect for weekday meal prep!

Scale

Ingredients

Carne Asada

1 1/2 lbs skirt steak
1/4 cup olive oil
1 1/2 tablespoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
1 navel orange, sliced
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Instant Pot Pinto Beans

1/2 lb dried pinto beans
1/2 white onion, diced
12 oz. mexican beer, such as modelo
1 teaspoon ground cumin
2 bay leaves
2 cups water or chicken stock
2 teaspoons kosher salt

Cilantro Rice

4 cups cooked white rice
1 tablespoon olive oil
1 lime, zested and juiced
1/4 cup chopped cilantro
salt and pepper to taste

Other Bowl Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
1 bunch green onions, only white/light green parts (save the tops for another recipe)
1 cup pico de gallo
1 avocado, sliced (optional)
cilantro leaves, for garnish

Instructions

For the carne asada: If your skirt steak is in very long pieces, cut it down into 8-10″ pieces. Mix all the marinade ingredients together in a ziplock bag and add the steak, tossing to make sure all the steak is evenly coated. Marinate for 2 hours, up to 8. Once you are ready to grill, discard the orange slices. Preheat an outdoor grill over medium heat. Grill the pieces of carne asada, 2-3 minutes per side for medium doneness. Adjust cooking time to your preferred level of doneness. Rest the steak for 5 minutes and then dice into bite sized pieces.
For the rice: While the cooked rice is still warm, toss with the oil, lime zest, lime juice and chopped cilantro. Season to taste with salt and pepper.
For the instant pot beans: Throw everything into the pot of an instant pot and lock the lid in place. Set to manual or pressure cook on high for 50 minutes with a natural release. Season to taste with salt and pepper.
For the peppers and onions: Throw the peppers, onions and green onion pieces into a hot cast iron with a small amount of neutral oil. Cook until all the veggies are softened and charred in places. Season with a little salt and pepper.
To assemble the bowls: Add rice to the bottom of a serving bowl. Top with steak, beans, peppers/onions, pico de gallo, cilantro and sliced avocado (if desired). Serve warm.

Notes

Steak can be cooked inside in a cast iron for the same amount of time.