Carne Asada Street Cart Steak Bowl
Grilled citrus-marinated skirt steak with pinto beans, salsa verde and radishes over rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Skirt steak is the usual cut for carne asada: thin, beefy and quick to cook over high heat. A short marinade of orange, lime, garlic and cumin flavors it without making the texture mushy. Rice is our choice of base to make the bowl a full meal.
Why this recipe works
Skirt steak has coarse fibers that soak up marinade quickly and char well over high heat. Cutting it across the grain is essential, because the fibers are long.
Ingredient notes
Skirt steak's grain runs across the short width; cut the steak into sections with the grain first, then slice each section across the grain.
Common mistakes
- Marinating overnight; the citrus turns skirt steak mealy.
- Cooking past medium, which makes skirt steak chewy.
What to serve with it
Warm corn tortillas, lime wedges or sliced avocado.
Meal prep
Slice the steak just before eating if you can; it stays juicier.
More bowls like this
Cooking tips
Dry the steak before cooking so it chars instead of steaming. Use a jarred tomatillo salsa verde for convenience.
Swaps and variations
Use flank steak; cook 1 to 2 minutes longer per side. Use black beans instead of pinto beans.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently or eat the steak cold.
Recipe
Carne Asada Street Cart Steak Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the steak
- For the bowls
You’ll need: grill or cast-iron skillet; medium saucepan with lid; small saucepan; instant-read thermometer
Method
-
Mix the orange juice, lime juice, olive oil, garlic, cumin and salt. Add the steak and refrigerate 30 minutes to 2 hours.
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes.
-
Warm the pinto beans in a small saucepan.
-
Heat a grill or cast-iron skillet over high heat. Remove the steak from the marinade, pat dry and cook 3 to 4 minutes per side, until well charred and 130°F to 135°F (54°C to 57°C) for medium-rare.
-
Rest 5 minutes, then slice thinly across the grain.
-
Divide the rice among 4 bowls and add the beans, steak, salsa verde and radishes. Sprinkle with cilantro.
Questions
What doneness should carne asada be?
Medium-rare to medium. USDA recommends 145°F (63°C) with a 3-minute rest.
Can I cook it indoors?
Yes. A very hot cast-iron skillet works well.
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