Celebrating Cinco de Mayo with carne asada rice bowls. And we are making it on the Blackstone!

By Julie Brinkley

It’s Cinco de Mayo and that means it’s time to make a little carne asada.

We are going to put ours in a rice bowl, something I bet your family will love.

This recipe includes sweet corn (cut right off the cob) and it’s all delish!

Click here to watch a video on how it’s made.

WHAT YOU NEED

2 cups pre-cooked white rice or brown

2 teaspoons lime juice

¼ cup chopped cilantro

Salt to taste

1 pound skirt steak

Salt and pepper 

1 teaspoon paprika 

1 teaspoon cumin

 Olive oil

Lettuce

Cherry tomatoes

Avocado

⅓ cojita or feta cheese

Black beans

Sweet corn (fresh off cob or canned, drained)

(If you choose, add mayo, lime, cilantro, cotija cheese and tajin to the corn.)

HOW TO MAKE IT

Rub steak with oil and seasonings and cook to temp on Blackstone or iron skillet.

Allow steak to rest before slicing. 

Prepare rice with lime juice, salt and cilantro.

Prepare and warm veggies. 

Assemble bowls by layering ingredients and top with sour cream and salsa. 

Enjoy!