Carne Asada Burrito Bowls

Prep 15 min

Cook 90 min

Ready in 105 min

These carne asada burrito bowls bring bold flavor fast with tender steak, cilantro-lime rice, and street corn. They’re perfect for easy weeknight dinners.

Ingredients

1 pkg Carne Asada Meal Mix
3 tbsp (45 mL) vegetable oil
2 lbs. (1 kg) skirt or flank steak
2 cups (500 mL) water
1 pkg Cilantro-Lime Rice Meal Mix
Optional: Salt, 1 tbsp (15 mL) butter or oil
1 pkg (10–12 oz./350 g) frozen corn, cooked per package direction
2 tbsp (30 mL) mayonnaise
4 tsp (20 mL) Street Corn Seasoning Mix
Optional toppings: Cilantro, tomato or salsa, sour cream, fajita veggies, grated cheese, guacamole

Directions

Combine the meal mix and oil in a small bowl.
Rub the mixture onto the steak and place in a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.
Grill the steak over medium-high heat or broil on low until it reaches 145°F (63°C) for medium doneness. Remove the steak from the grill and let it rest for 5–10 minutes before slicing thinly across the grain.
Meanwhile, prepare the rice. Bring the water to a boil in a medium saucepan. Stir in the rice mix and reduce the heat to medium-low. Cover and let it simmer for 6–8 minutes, or until the water is absorbed. Remove the rice from the heat and let it stand for 8–10 minutes, covered, before fluffing with a fork. Stir in the salt and butter or oil, if you’d like.
Meanwhile, prepare the street corn. Combine the corn, mayonnaise, and seasoning mix in a bowl. Top with cheese and cilantro, if you’d like.
To assemble the bowls, scoop some rice into a serving bowl, top with sliced steak, and some street corn. Add any optional toppings, if you’d like.

Yield:

4-6 servings

Cook's Tips:

Use leftover steak for meal prep! Place the cooked and sliced steak in an airtight container. Freeze for up to 4 months, defrost in the fridge, heat, and eat!

Instead of steak, try marinating boneless skinless chicken thighs or breasts.

To make in a stainless steel skillet, heat 1 tbsp (15 mL) of oil in the 12" (30-cm) Stainless Steel Skillet over medium-high heat. Add the marinated steak and cook for 3–4 minutes per side, or until well-seared and the internal temperature reaches 145°F (63°C) for medium doneness. Remove the meat from the skillet and rest for 5–10 minutes before slicing against the grain.