chipotle copycat carne asada steak bowl

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!



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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