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
45g
Carbs
55g
Calories
770kcal
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
Contains milk.
Reviews
4.4
Based on 388 reviews
Maria · 07/17/25
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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 Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela 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 Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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