Carne Asada Steak and Rice Bowls

This Carne Asada Bowl is a vibrant, flavor-packed meal featuring marinated grilled skirt steak, Chipotle‑flavored rice, fresh veggies, and a zesty chimichurri. It’s ideal for a hearty lunch or dinner that feels both indulgent and fresh.

Why You’ll Love This Recipe

• Bold, smoky, citrusy flavors from the carne asada marinade

• The chimichurri adds herbal brightness and acidity that balances the richness of the steak

• Versatile toppings let you customize each bowl to your preferences

• Relatively quick to pull together (though the steak benefits from marinating time)

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base & Main Components

• 2 packs of Chipotle‑flavor Mahatma “Ready to Heat” Rice

• 2 lbs skirt steak

Marinade & Flavorings

• 4 garlic cloves

• 1 tbsp salt

• ½ tsp chili powder

• ½ tsp onion powder

• ½ tsp black pepper

• ¼ tsp cumin

• ¼ tsp Mexican oregano

• ¼ tsp garlic powder

• ¼ cup olive oil

• ¼ cup light beer (optional)

• Juice from 3 limes

• Juice from 1 orange

• 1 jalapeño, halved

• ½ onion, sliced

• 5 sprigs cilantro

Chimichurri Sauce

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• ¼ cup parsley, chopped

• ¼ cup cilantro, chopped

• 4 garlic cloves, minced

• 2 red chili peppers (or crushed red pepper), chopped

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried oregano

Toppings & Condiments

• Grilled onion & jalapeño

• Tomato, diced

• Avocado, diced

• Lettuce, chopped

• Sour cream

• Hot sauce

directions

1. Make the carne asada marinade: Roast the garlic cloves (cook on stove until edges are browned but not burned), wrap them in foil to soften, then mash with salt in a mortar and pestle to create a garlic‑salt paste.

2. Add to that paste the black pepper, chili powder, onion powder, Mexican oregano, cumin, olive oil, beer (if using), and the juices of the limes and orange. Mix well.

3. Place the skirt steak in a container or large bowl, pour the marinade over the steak, adding the jalapeño halves, sliced onion, and cilantro. Cover and refrigerate. Let it marinate for at least 2 hours; marinating 6 hours or more gives deeper flavor.

4. Make the chimichurri: Finely chop parsley, cilantro, red chili peppers, and garlic. Mix with olive oil, red wine vinegar, lemon juice, salt, pepper, and oregano. Let the sauce sit for a couple of hours if possible so flavors meld.

5. Cook the steak: Grill over high heat (or use a cast‑iron skillet) to get seared edges while keeping it tender. In the last few minutes of cooking, add the marinade‑soaked onions and jalapeños to cook also.

6. Once cooked, slice or dice the steak. If slicing, cut against the grain for more tenderness.

7. Heat the rice: Use the Mahatma Rice “Ready to Heat” pouches: they heat in about 90 seconds in the microwave. ([Mahatma “Ready to Heat Rice” info]) Mahatma® Rice

8. Assemble the bowls: Divide the rice among bowls. Top with carne asada, chimichurri, and your choice of fresh toppings (tomato, avocado, lettuce). Add sour cream and/or hot sauce as desired.

Servings and timing

• Servings: 2 people

• Prep time (excluding marinating): ~15 minutes

• Marinade time: minimum 2 hours, optimal 6+ hours

• Cook time: ~10‑15 minutes (steak + rice + toppings)

• Total time: ~2½ to 6+ hours, depending on marinating time

Variations

• Use a different cut of beef such as flank steak or ribeye if skirt steak is unavailable

• Swap out rice for cauliflower rice or brown rice for healthier alternatives

• Add roasted vegetables like bell peppers, corn, or zucchini for extra color and nutrients

• For spice lovers, include more jalapeño or use chipotle powder in the marinade

• Substitute beer with a non‑alcoholic option like more citrus juice or beef broth

storage/reheating

• Storage: Keep leftover carne asada and chimichurri in airtight containers in the refrigerator. Rice also stores well. Use within 2‑3 days.

• Reheating: Reheat rice in microwave or stovetop. Reheat steak gently to avoid overcooking; best in a skillet or grill. Warm chimichurri if desired or serve cold.

• Freezing: Steak may be frozen after cooking; thaw in fridge and reheat without overcooking. Chimichurri can also be made ahead and frozen in small portions.

Nutrition (approximate)

Here is some nutritional info to help gauge the macros:

• 1 cup of Mahatma Chipotle Jasmine Rice has about 250 kcal, 3.5 g fat, 52 g carbs, 5 g protein. FatSecret

• Other components (beef, oil, toppings etc.) will add protein, fats, and calories.

FAQs

1. What if I don’t have Mahatma “Ready to Heat” rice?

Use any cooked rice you have (white, brown, jasmine), or cook fresh rice. Season to taste (a bit more chipotle, salt, lime) to mimic the flavor.

2. How do I ensure the steak is tender?

Marinate sufficiently (6 hours ideal), cook on high heat quickly to get a sear, and cut against the grain.

3. Is chimichurri necessary?

It adds freshness and balances the richness of beef. But if you don’t have it, a simple salsa verde or even a squeeze of lime and fresh herbs works.

4. Can this meal be made ahead?

Yes — marinate the steak ahead of time, cook in advance, and store components separately. Assemble just before eating for best texture.

5. How spicy is this dish?

Moderate heat. Jalapeño and chipotle rice give some kick. You can reduce spice by removing seeds from jalapeño, using mild chilies, or reducing quantities.

6. What toppings go best?

Tomato, avocado, lettuce add freshness. Sour cream cools things down. Hot sauce adds heat. Grill onions & jalapeños for extra smoky flavor.

7. How do I cut the steak so it’s easier to eat?

Slice against the grain. For bowls, dicing is very practical and gives bite‑size pieces.

8. Can I make this vegetarian?

Yes — substitute the steak with grilled mushrooms, tofu, or tempeh, marinate similarly. Use chimichurri, rice, vegetables to build flavor.

9. What is a good substitute for light beer?

Use beef or chicken broth, or extra citrus juice (lime/orange), or even sparkling water for acidity if you want no alcohol.

10. How to adjust portion size?

For more servings, increase steak and rice proportionally; add more veggies and chimichurri. For fewer, halve everything.

Conclusion

This Carne Asada Bowl is a winner when you want a meal that delivers big on flavor without a ton of complicated steps. The smoky, citrus‑marinated steak paired with the freshness of chimichurri and bright toppings turns a simple bowl into something special. With a few ingredients, a bit of marinating, and some flexibility, it works great whether cooking for two or feeding a crowd.

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