Carne Asada Rice Bowls
Juicy citrus-marinated skirt steak grilled to perfection, served over cilantro-lime rice with pico de gallo and creamy avocado.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
mexicanbeefgrilledrice-bowlgluten-free
Ingredients
- 350 g skirt steak
- 3 tbsp orange juice
- 2 tbsp lime juice
- 3 piece garlic cloves
- 1 tsp cumin
- 2 cup cooked white rice
- 3 tbsp fresh cilantro
- 1 piece avocado
- ½ cup pico de gallo
- ¾ tsp salt
Instructions
- 1
Combine orange juice, lime juice, minced garlic, cumin, and salt. Add steak and marinate at least 15 minutes at room temperature.
- 2
Heat a grill pan or outdoor grill over high heat. Grill steak 3-4 minutes per side for medium-rare. Rest 5 minutes before slicing against the grain.
- 3
Toss warm cooked rice with cilantro and a squeeze of lime juice.
- 4
Divide rice into bowls. Top with sliced carne asada, pico de gallo, and sliced avocado. Serve with lime wedges.
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