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dinner

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!
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Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 4 -6 servings

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.