Carne Asada Bowls with Cilantro Lime Rice

Fire-Grilled Steak with Zesty Rice and Toppings

This recipe is a crowd-pleaser built on bold flavors and clean ingredients. The real secret? A 24-hour citrus marinade and a hot grill to create perfectly charred, tender steak. Serve over cilantro lime rice and pile on your favorite toppings like guac, sautéed onions, and salsa.

Ingredients

For the Carne Asada:

• 2 lbs steak (skirt, flank, sirloin, or tri tip)
• Salt & pepper or Folsom Farm Beef Rub
• 2 cloves fresh garlic, minced
• 1 cup orange juice
• Juice of 2 limes

For the Cilantro Lime Rice:

• 2 cups long-grain white rice
• ¼ cup butter
• ¼ cup chopped cilantro
• Juice of 2 limes
• Salt to taste

Optional Toppings:

• Sautéed onions
• Guacamole
• Sour cream
• Salsa or pico de gallo
• Grilled or sautéed peppers

Instructions

1. Marinate the Steak

• In a large Ziplock or Tupperware, combine orange juice, lime juice, and garlic.
• Season steaks with salt, pepper, or Folsom Farm Beef Rub, then add to marinade.
• Refrigerate for 24 hours for best flavor, or at least 2–4 hours minimum.

2. Cook the Rice

• Rinse rice thoroughly to remove excess starch.
• Cook with equal parts water (2 cups rice : 2 cups water) in a pressure cooker or pot.
• Once cooked, mix in butter, lime juice, and chopped cilantro. Salt to taste.

3. Grill the Steak

• Preheat grill to 450°F or higher.
• Remove steaks from marinade and pat dry on a tray while the grill heats.
• Grill for 2 minutes per side, then rotate for another 1–2 minutes each side until internal temp reaches 140–145°F.
• Let rest for 5 minutes before slicing against the grain.

4. Sauté the Onions (Optional)

• Slice onions and cook low and slow in butter (1 Tbsp per onion).
• Add salt and stir occasionally for 20–25 minutes until golden brown.

5. Assemble the Bowls

• Start with a scoop of cilantro lime rice.
• Top with sliced steak.
• Add sautéed onions, guacamole, sour cream, salsa, or other toppings as desired.