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Mexican
Carne Asada Burrito Bowls
Charred citrus-marinated flank steak over rice, beans, charred corn, and pico — the burrito, unwrapped.
468Calories
38.3gProtein
44.7gNet carbs
8.9gFiber
11.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) flank steak
400 g
3 limes, juiced, divided
45 g
juice of ½ orange (40 g)
40 g
4 tsp (20 g) coconut aminos
20 g
3 cloves garlic, minced
9 g
1½ tsp cumin + 1 tsp chili powder + ¾ tsp salt + pepper
10 g
1⅔ cups (300 g) cooked brown rice
300 g
1¼ cups (200 g) black beans, warmed
200 g
⅔ cup (100 g) corn, charred in a dry pan
100 g
1 big tomato (150 g), diced
150 g
⅓ onion (50 g), minced
50 g
handful cilantro
15 g
⅓ avocado (45 g), sliced
45 g
Method
- Marinate the steak in two-thirds of the lime, the orange juice, aminos, garlic, and spices — 30 minutes minimum, 4 hours max.
- Make pico: tomato, onion, cilantro, remaining lime, pinch of salt.
- Char the corn in a screaming dry skillet until spotted black; set aside.
- Sear the steak over maximum heat 3–4 minutes per side for medium-rare. REST 8 minutes, then slice thin ACROSS the grain — with flank, slicing direction is the difference between silk and shoe leather.
- Bowl it: rice, beans, corn, steak, pico, avocado fan on top.
Nutrition facts
Per serving.
Calories468
Total fat11.9 g
Total carbohydrate53.6 g
Dietary fiber8.9 g
Net carbs44.7 g
Protein38.3 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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