Faith’s Carne Asada Bowl with Dry-Aged Beef

The most satisfying meals are often the simplest — and nothing proves that better than perfectly grilled carne asada. At A&K Land & Cattle, we believe great beef deserves simple, flavorful preparation to let the quality shine. Our USDA-inspected, 14-day dry-aged beef is raised right here on our family farm in the Oklahoma Panhandle, and it’s the heart of this recipe.

For the best results, we recommend using skirt steak, flank steak, or sirloin — all of which you’ll find in The Ranch Hand Beef Box. Grab a box today to experience true farm-to-table flavor!

Ingredients:

For the Beef:

2 lbs of steak (skirt, flank, sirloin, or your favorite cut from The Ranch Hand Box)
Salt & pepper OR your favorite beef seasoning
2 cloves fresh garlic, minced
1 cup orange juice
Juice of 2 limes

For the Rice:

2 cups long-grain white rice
¼ cup butter
¼ cup chopped cilantro
Juice of 2 limes
Salt to taste

Optional Toppings:

Sauteed onions
Guacamole
Sour cream
Salsa or pico de gallo
Grilled or sautéed peppers

Instructions:

Marinate the Beef:
In a gallon-sized Ziplock bag or container, combine orange juice, lime juice, and garlic. Generously season your steaks with salt, pepper, or your preferred beef rub before adding them to the marinade. Let the steaks marinate for 24 hours in the refrigerator — the citrus will tenderize the beef beautifully. (If you're short on time, aim for at least 2–4 hours.)
Prepare the Rice:
Rinse the rice well to remove excess starch. Using a 1:1 water-to-rice ratio, cook the rice (pressure cookers work great!). Once cooked, fold in butter, lime juice, chopped cilantro, and salt to taste.
Grill the Steak:
Preheat your grill as hot as possible (450°F or higher). Remove steaks from marinade and allow them to air dry slightly while the grill heats — this helps develop a flavorful crust. Grill steaks for about 2 minutes per side, then rotate every minute until reaching an internal temperature of 140–145°F for peak tenderness. Rest steaks for 5 minutes before slicing.
Optional – Sauteed Onions:
Thinly slice onions and slowly cook over low heat in butter (about 1 tablespoon per onion) until golden brown, stirring occasionally. This takes about 20–25 minutes but brings incredible richness.
Assemble Your Bowls:
Thinly slice the steak against the grain. Build each bowl with a bed of cilantro lime rice, top with sliced carne asada, and load up your favorite toppings like guacamole, salsa, sour cream, and sauteed onions.

Pro Tip from Faith:

Nothing beats the rich, bold flavor of carne asada made from 14-day dry-aged, farm-raised beef. Stock up with The Ranch Hand Beef Box — it’s perfect for meals like this and more!