Tex-Mex · main

Carne Asada Burrito Bowl with Grilled Corn

Carne Asada Burrito Bowl with Grilled Corn reads citrus 7.2, sourness 6.0 and fruity 4.9 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 6.2 / 10
• Sour & Bright — 9.0 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Citrus 7.2 · Sourness 6.0 · Fruity 4.9 · Richness 4.4 · Sweetness 4.3 · Umami 4.1 · Salinity 3.4 · Allium 3.2 · Earthy 2.4 · Herbaceous 2.3 · Warm Spice 1.8 · Floral 1.6 · Nutty 1.5 · Bitterness 1.1

What's in it (17)

• flank steak — 680 g
• orange juice — 79 g
• lime juice — 44 g
• olive oil — 41 g
• garlic — 12 g
• cilantro — 4 g
• cumin — 10 g
• salt — 7 g
• freshly ground black pepper — 3 g
• corn — 100 g
• hot cooked white rice — 177 g
• black beans — 425 g
• shredded romaine lettuce — 473 g
• grape tomatoes — 473 g
• avocado — 150 g
• lime — 65 g
• water — 414 g

Time & effort: about 1 hr 24 min (44 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 125 kcal, 8.2 g protein, 3 g fat, 17 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Whisk the orange juice, lime juice, 2 tablespoons of the olive oil, garlic, cilantro, cumin, 1 teaspoon of the salt, and the black pepper together in a shallow dish or zip-top bag. Add the flank steak, turning to coat, cover, and marinate in the refrigerator at least 30 minutes and up to 4 hours.
2. Meanwhile, bring the rice, 1 3/4 cups water, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, 16-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
3. While the rice cooks, heat a grill or grill pan over medium-high heat. Rub the corn with the remaining 1 tablespoon olive oil and season lightly with salt. Grill the corn, turning every 2-3 minutes, until charred in spots on all sides and just tender, 10-12 minutes total. Set aside to cool slightly, then stand each ear upright and slice the kernels off with a knife.
4. Remove the steak from the marinade, letting the excess drip off, and pat dry with paper towels; discard the marinade. Season both sides with the remaining 1/4 teaspoon salt.
5. Increase the grill heat to high. Grill the steak until well charred and a thermometer reads 130-135 F for medium-rare, 4-5 minutes per side.
6. Transfer the steak to a cutting board and let rest, uncovered, 8-10 minutes - this is what keeps the juices in the meat instead of on the board. While it rests, warm the black beans in a small saucepan over medium heat, stirring occasionally, 3-4 minutes.
7. Slice the rested steak thinly against the grain.
8. Divide the rice among four bowls. Top each with the sliced steak, warmed black beans, grilled corn, romaine, and cherry tomatoes.
9. Fan the avocado slices over each bowl, scatter with the remaining cilantro, and serve with lime wedges for squeezing over the top.

Dishes with a similar flavor shape

• Grilled Cuban Mojo Pork Chops — Cuban
• Greek Red Lentil Soup with Lemon — Greek
• Pork Carnitas Burrito with Rice and Beans — Mexican
• Crispy Carnitas Tacos with Pickled Red Onion — Mexican
• Carne Asada Tacos with Salsa Verde — Mexican

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.