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Carne Asada Burrito Bowl
Your favorite burrito in bowl form! Chef Nelson seasons skirt steak with a rich blend of spices, then sears it to a perfect medium-rare on the plancha. Enjoy it with fragrant cilantro-lime rice, buttery-garlic corn, and charred Jalapeño Sour Cream.
Nutritional facts
Protein
46g
Carbs
68g
Calories
830
Fat
44g
Ingredients
Canola and Olive Oil Blend, Butter, Oregano, Canned Corn, Black Pepper, Cumin, Cilantro, Garlic, Sour Cream, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Lime Juice, Taco Seasoning, Orange Juice, Skirt Steak, Paprika
Reviews
4.3
Based on 224 reviews
Too much meat, not enough vegetables.
Paula Lindsey · 04/26/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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