Another Mexican recipe! What can I say, I love bold flavors.

I prepared this carne asada rice bowl inspired by traditions and techniques used below the border.

Carne asada literally translates to “beef grilled.” Summer is the ideal time to fire up the grill, but if you lack a grill like myself, you can still get a great char on your steak. But what is most important is the cut of the steak. Carne asada is typically flank or skirt steak. Because of the thin and lean cut, it needs to be cooked on the rare side to remain tender. And it is essential to slice the meat against the grain.

I like to marinate my meats over night to ensure the flavor has thoroughly penetrated, but there is nothing wrong with a quick marinade! The sugar and Worcestershire sauce will provide a proper Maillard reaction, or caramelization, is there will be a mouth-watering sear on the steaks — meaning flavor!

You can serve carne asada in tacos or burritos, with rice and beans, or just avocado and lime...there are many options!

carne asada + cilantro rice bowl

 serves 2, 2-4.5 hour prep + 10 min cook time


1/2 lb flank or skirt steak
1 tablespoon Worcestershire sauce
1 tablespoon pineapple juice
splash of red wine vinegar
pinch of sugar
1/2 cup pineapple
1 Roma tomato, diced
1/4 red onion, diced
1/2 cup corn
4 tablespoons cotija cheese, crumbled
1 radish, sliced
2 cloves garlic, minced
handful cilantro
scallion, sliced
1/2 lime, juiced
1/2 lime, sliced
1 10” tortilla
1 tablespoons olive oil
1 cup cooked rice
1 teaspoon cumin
pinch of paprika
1/4 teaspoon salt
black pepper, to taste


Marinate the steak. Combine the Worcestershire sauce, pineapple juice, red wine vinegar, sugar, cumin, paprika, salt, and pepper. Brush or rub the marinade on both sides of the steak, then place in a ziplock bag. Refrigerate for a minimum of 30 minutes, but ideally 2 to 4 hours.

To make the salsa, combine the tomato, red onion, corn, pineapple, garlic, cilantro, and lime juice. Then add the cotija cheese and stir well. Set aside.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Pan fry the tortilla until both sides are golden brown and crisp. Remove from skillet and place on paper towel to remove residual oil. Cut into strips.

In the same skillet, cook the steak to your preferred temperature. Set aside and let the meat rest before slicing.

Arrange the bowl. Place the rice in first, then the radish and salsa. Dice the steak before adding, then follow with the avocado and garnish with tortilla strips and scallion. Serve with lime wedges.

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