Get your fiesta on with these flat iron carne asada burrito bowls – complete with Mexican cauliflower rice and ALLLLL the fixings!
I’m admittedly a huge fan of bowl meals – the kind where you can just pile a bunch of yummy toppings into one big bowl and everyone can use what they like and leave what they don’t. A lot of times, you can prepare 2-3 items for your bowl meal from scratch, and then just use store-bought or ready-to-eat toppings to round out the options you provide. It’s very Ina Garten-esque, you know? Easy, simple, pretty, and fresh.
Today we’re adding embellishment to the Mexican Cauliflower Rice I shared earlier this week and using it as the backbone of these colorful Carne Asada Burrito Bowls. The rice is getting topped with juicy tender bites of flat iron steak, guac, roasted corn, tomatoes, black beans, and lovely crumbles of Cotija cheese (consider this the Mexican version of feta). This would be a great option for serving friends on Cinco de Mayo, or just putting on menu repeat all throughout the summer time!
Now traditionally, carne asada is made with flank steak or skirt steak. HOWEVER, when I went to the market, there was no skirt steak to be found and the flank steak was priced at a whopping $9.99 per pound. No thank you! Enter in my absolute favorite cut of beef – flat iron steak – at $5.99 per pound and this burrito bowl notion was one step closer to becoming reality. And really, at the end of the day, it was a really good choice regardless of price.
Flat iron steak is relatively lean and is one of the most tender beef cuts you can buy. The carne asada marinade does not serve the purpose of tenderizing the steak – it’s more of a flavor infusion; which is why the meat only stays in it for about an hour (leaving it in longer would turn the muscle fibers into mush)! You’ve got the option to grill it or cook in a cast iron skillet – I opted for the latter since we were subjected to copious amounts of rain over the weekend. Grilling in the rain is just not as fun!
This easy recipe for flavorful Carne Asada Burrito Bowls is made with tender flat iron steak and a light, healthy Mexican cauliflower rice. Complete with all the customizable toppings!
- 2 tablespoons minced fresh jalepeno
- 1 tablespoon minced garlic
- 1 chipotle pepper canned in adobo minced
- 1/4 cup fresh cilantro chopped
- 1 whole naval orange juiced
- 1 lime juiced
- 2 tablespoons brown sugar
- 3 tablespoons reduced sodium soy sauce
- 1/4 cup canola oil, plus extra for skillet/grill
- 1.25 pounds flat iron steak
- sea salt flakes
- 1 recipe Mexican cauliflower rice (see notes)
- black beans
- sliced tomatoes
- Cotija cheese
- shredded lettuce
- lime wedges
In a large container, combine the jalapeno, garlic, chipotle pepper, cilantro, orange juice, lime juice, brown sugar, soy sauce, and canola oil. Add the steak and marinate for 30 minutes to one hour.
Preheat a grill or cast iron skillet over medium heat. If using a skillet, add about a tablespoon of oil to the bottom of the pan. While the pan is heating, remove the steak from marinade and pat the steak dry with paper towels.
Add the steak to the hot skillet or grill and cook for 4-5 minutes on each side, depending on thickness and desired degree of doneness. I recommend cooking to an internal temperature of 140 degrees F for medium rare doneness. Once cooked, remove steak from heat. Let it rest for 10 minutes before slicing against the grain into thin pieces and topping with a sprinkling of flaked sea salt.
While the steak rests, cook the Mexican cauliflower rice. Serve steak over hot cauliflower rice and top as desired with any of the topping listed above. Enjoy!
The link for the Mexican cauliflower rice recipe can be found here.
Did you make these Carne Asada Burrito Bowls? If so, I’d love to hear how they turned out for you! Leave a comment below or upload a picture to Instagram or Twitter with the tag @sweetcayenne5.1