Bowls de Carne Asada con Arroz Rojo (Carne Asada Rice Bowls)
Marinated skirt steak seared hot, sliced thin and piled over red rice with beans, avocado and fresh pico de gallo.
Made with Fresh pico de gallo and Mexican red rice (arroz rojo) and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £4.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the steak in a shallow dish and coat it with your ready made carne asada marinade (see the base recipe). Cover and chill for 1 to 4 hours. Wash your hands and the dish afterwards.
- 2
Warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water until steaming hot all the way through. Warm the black beans in a small pan with a splash of water. Reheat chilled rice only once.
6 min - 3
Heat a griddle or heavy frying pan until very hot. Lift the steak out and discard the leftover marinade. Do not use it as a sauce. Oil lightly.
- 4
Sear the steak for 3 to 4 minutes each side for medium, longer for well done, until a crust forms and it is cooked how you like it. Add the spring onions to the pan for the last 3 minutes.
7 min - 5
Rest the steak on a board for 5 minutes, then slice thinly across the grain.
5 min - 6
Divide the rice and beans between four bowls. Top with steak, spring onions, sliced avocado and your ready made pico de gallo (see the base recipe). Serve with lime.
Tips
- Pat the steak dry before searing, otherwise it steams and does not form a crust.
- Slice across the grain so the steak is tender. Skirt has very obvious grain, so it is easy to see.
- Do not marinate for more than 4 hours, as the acid begins to toughen the surface.
- Serve the steak on warm corn tortillas for tacos instead of bowls.
Storing and freezing
Cool and refrigerate the steak, rice and beans separately within 1 hour. Keep for up to 2 days and reheat the rice only once. Eat the pico de gallo within 1 day.
Questions
Which steak cut is best?
Skirt or flank. Both are full of flavour and slice well. Rump also works, but cook it a little less and slice thinly.
Can I cook it on a barbecue?
Yes. Cook over a high, direct heat for 3 to 4 minutes each side. This is the classic way to make carne asada.
Is it gluten free and dairy free?
Yes, provided your marinade, beans and rice were made with gluten free ingredients. Nothing in the bowl contains dairy, egg or nuts.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.