Carne Asada Steak Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carne Asada Steak Bowls

Carne Asada Steak Bowls

with Tomato Scallion Salsa and Avocado Crema

There are few things more satisfying than steak for dinner. Until now! These carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender bites of seared, Southwest-spiced steak are piled atop fluffy lime rice along with fresh tomato salsa, Monterey Jack cheese, and zingy pickled jalapeño. For a finishing touch, the bowls are topped with avocado crema. One bite will have you bowled over.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

2 unit


¾ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit


1 unit


4 tablespoon


2 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Diced Steak

1 tablespoon

Southwest Spice Blend

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil



½ teaspoon



Nutrition Values

/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate71 g
Sugar7 g
Dietary Fiber5 g
Protein41 g
Cholesterol130 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan
Paper Towel


Prep and Cook Rice

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Salsa

Dice tomato. Zest and quarter lime. In a small bowl, combine tomato, scallion greens, a squeeze of lime juice, and half the lime zest. Season with salt and pepper.


Slice jalapeño into thin rounds, removing ribs and seeds for less heat. In a second small bowl, combine jalapeño, 1 TBSP hot water, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime (whole lime for 4), and a pinch of salt.

Make Avocado Crema

In a third small bowl, combine guacamole, sour cream, and a squeeze of lime juice.

Cook Steak

Pat diced steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over high heat. Once oil is shimmering, add steak and sprinkle with Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. (TIP: Lower heat if steak begins to brown too quickly.) Turn off heat. Season with salt and pepper.

Finish and Serve

Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide between bowls. Top rice with diced steak, salsa, avocado crema, as much pickled jalapeño as you like, and Monterey Jack. Serve with any remaining lime wedges on the side.

Meal right image

Explore Similar Recipes

Meal left image