Carne Asada Burrito Bowl with Esquites and Cilantro-Lime Rice

Carne Asada Burrito Bowl with Esquites and Cilantro-Lime Rice ingredients

• 1 lb flank steak or skirt steak
• 0.25 cup orange juice
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 2 cloves minced garlic
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup long-grain white rice
• 1.75 cups water or chicken broth
• 1 tbsp lime juice
• 0.25 cup, chopped fresh cilantro
• 0.5 tsp salt
• 2 cups fresh or frozen corn kernels
• 2 tbsp mayonnaise
• 2 tbsp Mexican crema or sour cream
• 1 tbsp lime juice
• 0.25 cup, crumbled cotija cheese
• 0.5 tsp chili powder
• 2 tbsp, chopped fresh cilantro
• 1 tbsp butter
• 1 15-oz can, rinsed and dr canned black beans
• 1 medium, sliced or diced avocado
• 0.5 cup pico de gallo or salsa

How to make Carne Asada Burrito Bowl with Esquites and Cilantro-Lime Rice

1. Marinate the Carne Asada: In a shallow dish, whisk together 0.25 cup orange juice, 2 tbsp lime juice, 1 tbsp soy sauce, 2 minced garlic cloves, 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Add 1 lb flank or skirt steak, ensuring it's fully coated. Marinate at room temperature for at least 20 minutes or refrigerate for up to 2 hours.
2. Cook the Cilantro-Lime Rice: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 1.75 cups water or chicken broth and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in 1 tbsp lime juice and 0.25 cup chopped fresh cilantro.
3. Prepare the Esquites: Melt 1 tbsp butter in a large skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, until slightly charred, about 5-7 minutes. Remove from heat.
4. In a medium bowl, combine the charred corn with 2 tbsp mayonnaise, 2 tbsp Mexican crema or sour cream, 1 tbsp lime juice, 0.25 cup crumbled cotija cheese, 0.5 tsp chili powder, and 2 tbsp chopped fresh cilantro. Mix well and set aside.
5. Cook the Carne Asada: Preheat a grill or a cast-iron skillet over medium-high heat. Remove steak from marinade, discarding any excess liquid. Grill the steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached and a nice char develops.
6. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender steak. Slice the steak thinly against the grain.
7. Assemble the Burrito Bowls: Divide the cilantro-lime rice among four serving bowls as the base. Top each bowl with portions of sliced carne asada, the prepared esquites, and 0.25 cup rinsed and drained black beans.
8. Garnish each bowl with slices or cubes of 1 medium avocado and a generous spoonful of 0.5 cup pico de gallo or salsa. Serve immediately.

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