GrillMexican
Carne asada bowl
Skirt or flank, a hot grate, then a bowl: cilantro-lime rice, black beans, corn, pico, crema, cotija. Not a Chipotle clone — the steak is the cook.
Made it?
45 min · 30 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- skirt or flank steak1 1/2 lb
- kosher salt2 tsp
- cumin1 tsp
- chile powder1 tsp
- limes2
- cooked white or cilantro-lime rice2 cups
- black beans, warmed1 can
- corn, charred1 cup
- pico de gallo1 cup
- crema1/2 cup
- to finishcotija
- choppedcilantro
Method
- 1
Salt, cumin, chile on the steak 30 minutes. Squeeze one lime.
- 2
Ripping grate, 2–3 minutes a side. Pull 128–130°F. Rest 8. Slice thin across the grain.
- 3
Bowls: rice, beans, corn, steak, pico, crema, cotija, cilantro, the other lime. The steak is not a topping you hide under sauce.
If you don’t have it
- skirt steak → flank steak. Keep the same pull. Leaner cooks faster and dries sooner.
- skirt or flank steak → What you actually have, if it is the same muscle family. The grilled skirt carne asada in this library is the meat-only cook. This is the bowl.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
Same cut
Skirt and flank
Same steak. Pick the plate.