Filled with tender, marinated, and expertly seared skirt steak, along with vibrant peppers and onions, this Carne Asada Bowl is not only easy to prepare but also incredibly flavorful! You can serve it over a base of Mexican-style rice or load it onto a tortilla for some amazing tacos. No matter how you savor it, make sure you don’t miss out on the Avocado Lime Crema!
Ingredients Required for the Carne Asada Bowl
- Steak: I opted for skirt steak, but feel free to swap it for flank, flap, top sirloin, hanger, NY strip, or even ribeye. You can also use boneless, skinless chicken thighs, or apply the marinade to fish.
- Lime Juice: A generous squeeze of fresh lime juice enhances the flavor while tenderizing the meat.
- Garlic: Measure this ingredient based on your taste—there’s really no such thing as too much! Just be sure to scrape off most of the garlic from the steak before cooking to avoid burning.
- Spices: My mix includes ground coriander, cumin, smoked paprika, onion powder, garlic powder, ancho chili powder, oregano, cayenne, salt, and pepper. Adjust the amounts to suit your spice level, or use your favorite store-bought taco seasoning.
- Bell Peppers and Onion: To complement the carne asada bowls, I like to sauté julienned onion and both green and red bell peppers after cooking the steak. Aim for a balance of softness and crunch in their texture.
Ingredients for the Avocado Lime Crema
Although more of an aioli than a traditional Mexican-style crema, this recipe uses mayonnaise as a base, making it dairy-free and suitable for Whole30 or Paleo diets. You can switch out the mayonnaise for sour cream or use a mixture of both if you prefer.
- Avocado: A ripe avocado adds a beautiful color and creaminess to the crema.
- Avocado Oil Mayonnaise: For a Paleo and Whole30-friendly option, choose avocado oil mayonnaise, which can either be homemade, using the recipe in my cookbook, or store-bought. A large jar of Chosen Foods from Costco is usually a good choice since they often have the best prices. Remember to check the labels for different versions that may use various seed oils.
- Lime Juice: This ingredient adds tang and helps to thin the crema slightly, preventing it from being too thick. You may need more lime juice than you expect, so be sure to taste and adjust as necessary.
- Fresh Cilantro: A handful of fresh cilantro enhances both the color and flavor of the crema. If you’re not a fan of cilantro but still want a pop of green, try using fresh chives and a few spinach leaves.
- Garlic: Depending on size, use one large clove or two smaller ones.
- Cumin: This is optional, but I often add ground cumin for extra depth. I honestly just forgot to include it in the recipe video this time.
Cooking the Carne Asada
You can definitely cook the steak and veggies on the Traeger for this carne asada bowl. If you lack a grill or live in an apartment, a carbon-steel griddle or a large high-heat-safe pan is your next best option.
I’m a big fan of this griddle from Made In. It’s spacious, covering two burners, providing ample cooking area. Made from a single piece of thick-gauge, heavy-duty carbon-steel, it’s safe for high heat, non-toxic, virtually non-stick, and nearly indestructible. It has raised handles for easy handling and sloped edges to help contain liquids and facilitate flipping with a spatula.
Assembling Your Bowl
- Begin with a base of Mexican rice or some leafy greens for a low-carb option. Cauliflower rice can also be used for a Paleo-friendly dish.
- Add the grilled skirt steak.
- Incorporate the sautéed peppers and onions.
- Combine chopped cilantro, onion, and lime juice in a bowl and add some to your bowl.
- Garnish with thinly sliced radish.
- Top with a generous amount of Avocado Lime Crema.
- Dig in!
More Recipes You’ll Enjoy!
For the Avocado Lime Crema:
Instructions for the Avocado Lime Crema:
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Using a food processor, blend the mayonnaise, avocado, cilantro, garlic, lime juice, salt, and pepper until smooth. Adjust seasoning as needed before transferring to a serving bowl and refrigerating until ready to enjoy. The crema can be stored in a sealed jar for up to five days.
Instructions for the Carne Asada:
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In a large bowl, whisk together lime juice, avocado oil, garlic, ground coriander, smoked paprika, salt, chili powder, cumin, oregano, black pepper, and cayenne (if using). Add the skirt steak and make sure it’s fully coated in the marinade. Cover and refrigerate for 1 to 4 hours.
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When you’re ready to cook, preheat your griddle over medium-high heat. Drizzle in two teaspoons of avocado oil and wait until it shimmers. Place the steak on the griddle and sear for around 3 minutes. Flip it over and cook until the thickest part of the steak reaches 130°F for medium-rare, roughly another 3 minutes. Let the steak rest on a cutting board for at least 8 minutes before slicing against the grain.
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Remove any burnt marinade bits from the griddle and wipe it clean with a paper towel. Add 1 teaspoon of avocado oil and heat until shimmering. Cook the sliced red and green peppers along with the onion, seasoning with a pinch of salt, tossing occasionally, until they are lightly charred and just tender but still crisp, around 5 minutes. Transfer them to a serving bowl and set aside.
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In a small bowl, combine ¼ cup finely chopped cilantro, ½ finely chopped small yellow onion, and juice of ½ lime. Toss to mix evenly.
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Serve the carne asada topped with the sautéed peppers and onion over Mexican rice. Finish with the cilantro-onion mixture, thinly sliced radishes, and a generous scoop of the Avocado Lime Crema. Enjoy immediately!
Gave this recipe a try? Share your thoughts in the comments below!
About the Author
Hi, I’m Ronny! In 2013, I transformed my relationship with food, leading to a significant weight loss of over 40 pounds and a complete lifestyle change.