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Carne Asada Rice Bowl Recipe (with Video)

Easy, Mexican
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Discover our Carne Asada Rice Bowl Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 45min


Marinade for Carne Asada Skirt Steak
- 2 lbs Carne Asada
- 2 tbsp Cumin
- 2 Chili peppers
- 3 cloves Garlic
- 2 tbsp Dried oregano
- 1 tbsp Chili powder
- 2 tbsp Smoked paprika
- 0.25 c White vinegar
- 2 Limes, juiced
- 1 c Olive oil
- Cilantro, Handful
Corn and Black Bean Succotash
- 2 c Fresh corn, or frozen kernels if fresh is not available
- 1 c Mixed bell peppers
- 1 Jalapeno
- 1 can Black beans
- 1 Lime, juiced
- Cilantro, Handful
Cilantro Lime Vinaigrette
- Cilantro, Handful
- 0.25 c Red wine vinegar
- 0.5 c Olive oil
- 2 tbsp Honey
- 1 Lime or Lemon
- Kosher salt
Prepared Jasmine Rice
- 2 c Jasmine rice
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Preparation for the steak
1. Preheat grill to 400°.
2. Mix together the marinade in a bowl.
3. Place steak into a ziplock bag and pour marinade over carne asada.
4. Marinate 30 mins - 1 hour in the refrigerator.
5. Remove carne asada from marinade (reserve remaining marinade for later use) and let rest for 30 minutes before placing on the grill.
6. Grill approximately 3 - 5 minutes on each side or until desired doneness. Let rest and slice against the grain.
Corn and Black Bean Succotash Preparation
1. Shuck corn and remove kernels placing them in a bowl (if using frozen corn, rinse in cool water to thaw and drain).
2. Add peppers, black beans, jalapeño and lime juice. Mix well.
3. In a skillet on medium heat add olive oil.
4. Add corn mixture, stirring for approx. 8 minutes or until corn is tender.
5. Remove from the skillet and place in a dish.
For the Vinaigrette
1. In a container combine red wine vinegar, olive oil, honey, juice of one lime, cilantro, and kosher salt. Use a blender or immersion blender to mix well.
2. Taste your vinaigrette and make adjustments as needed.
Making your plate
1. In a dish, place steak on top of prepared Jasmine rice along with the Corn and black bean succotash.
2. Top with a bit of the and cilantro lime vinaigrette.
3. Garnish with cilantro.

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