Southwestern Carne Asada Bowls marinated in Arizona Heat Infused Olive Oil Blend

Juicy flank steak, smoky charred peppers, warm rice, black beans, avocado, and crisp cilantro-lime toppings make this bowl feel hearty and fresh in the same bite. Arizona Heat Infused Olive Oil Blend layers chili powder, cumin, garlic, onion, and cayenne into the marinade so the steak picks up a bold Southwestern edge as it rests. It’s the kind of dinner that fits a busy weeknight, a relaxed cookout, or a family dinner when everyone wants a build-your-own bowl that still feels special.

Garden Infuzions

Southwestern Carne Asada Bowls marinated in Arizona Heat Infused Olive Oil Blend

Bold, juicy carne asada meets bright rice, charred vegetables, and fresh toppings in a bowl that brings Southwestern flavor to the table with ease.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak
• 1/4 cup Arizona Heat Infused Olive Oil Blend
• 2 tablespoons lime juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups cooked white rice
• 1 cup black beans rinsed and drained
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 small red onion sliced
• 1 tablespoon neutral oil
• 1 avocado sliced
• 1 cup cherry tomatoes halved
• 1/4 cup chopped cilantro
• 1 lime cut into wedges
• 1/2 cup crumbled cotija cheese

Equipment

• 1 Large Skillet or Grill Pan For searing steak and vegetables
• 1 Mixing bowl For the marinade
• 1 Shallow Dish or Zip-Top Bag For marinating steak
• 1 Cutting board For slicing steak
• 1 Chef’s knife For slicing vegetables and steak
• 1 set Measuring spoons For marinade seasoning
• 1 set Measuring cups For rice, beans, and toppings

Method

 

Instructions

1. 1. Whisk together the Arizona Heat Infused Olive Oil Blend, lime juice, garlic, salt, black pepper, cumin, and chili powder in a small bowl.
2. 2. Place the flank steak in a shallow dish or zip-top bag and coat it with the marinade. Chill for at least 30 minutes or up to 4 hours.
3. 3. Cook the rice according to package directions if it is not already prepared, then keep it warm.
4. 4. Heat a large skillet or grill pan over medium-high heat. Add the neutral oil, then sauté the bell peppers and red onion until they are tender with browned edges, about 6 to 8 minutes. Transfer to a plate.
5. 5. Remove the steak from the marinade and sear it over high heat for about 4 to 6 minutes per side, depending on thickness, until it reaches your preferred doneness.
6. 6. Transfer the steak to a cutting board and rest it for 5 to 10 minutes so the juices settle.
7. 7. Slice the steak thinly against the grain.
8. 8. Build each bowl with rice, black beans, sautéed vegetables, sliced steak, avocado, tomatoes, cilantro, cotija, and lime wedges.
9. 9. Serve right away while the steak is warm and the vegetables are still tender-crisp.

Notes

For the best texture, keep the steak hot and the toppings fresh. The bowl is flexible, but the sear on the steak and the char on the vegetables carry the whole dish.

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Recipe Tips

Let the steak rest in the marinade long enough to pick up the blend’s flavor, but don’t overdo it if your cut is thin. Sear in a very hot skillet or on a hot grill so the outside browns quickly while the inside stays juicy. Slice the steak against the grain for the most tender bite.

Serving Suggestions

Serve these bowls with warm tortillas, extra lime wedges, salsa, or a spoonful of sour cream if you like a creamier finish. They also work well for a build-your-own dinner spread with toppings set out buffet-style.

Storage

Store leftover steak, rice, beans, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently so it stays tender, and add avocado and fresh toppings just before serving.

Variations

Swap the flank steak for skirt steak if that’s what you have on hand, or use grilled chicken for a different bowl style. You can also turn the same flavor profile into tacos, quesadillas, or a salad bowl with the same toppings.

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