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Whole30 Carne Asada Bowl

Whole30 Carne Asada Bowls

These Whole30 Carne Asada Bowls are packed with tender Mexican-marinated and grilled flank steak and lots of veggies. Perfect for grilling all summer!
Course Dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 624kcal
Author Mary Smith



  • 2 lbs Australian grassfed flank steak
  • cup olive oil
  • 3 limes, juiced
  • 1 orange, juiced
  • 1 tbsp coconut aminos
  • 4 cloves minced garlic
  • ¼ cup chopped cilantro
  • 1 jalapeno, seeded and diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt

Roasted Veggies

  • 2 bell peppers seeded and sliced
  • 1 onion peeled and sliced
  • 2 cups mushrooms sliced
  • 1 tbsp olive oil
  • ½ tsp sea salt

Additional Bowl Ingredients


  • Whisk all of the marinade ingredients together in a bowl. Marinate the flank steak for 3-4 hours minimum (or overnight). Heat a grill over medium high heat. Remove the flank steak and discard any remaining marinade.
  • Cook the steak for 7 minutes each side for medium. If you prefer medium rare steak, do 6 minutes. For medium well, do 8 minutes. Let the steak rest for 5 minutes. Slice and serve in bowls or tacos!

Roasted Veggies (if using)

  • Preheat your oven to 425. Toss the roasted veggie ingredients together in a bowl. Spread the vegetables out on a parchment paper-lined baking sheet.
  • Bake for 20-25 minutes until the peppers, onions, and mushrooms are tender and starting to get brown and crispy. Serve with the carne asada, cauliflower rice, and other desired toppings.


Calories: 624kcal | Carbohydrates: 27g | Protein: 55g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 1142mg | Potassium: 1726mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2222IU | Vitamin C: 194mg | Calcium: 138mg | Iron: 6mg