Carne Asada with Mexican-Style Rice

  • Prep 15 mins
  • Total 2h 40 mins
  • Easy
  • Serves 4

TIP: Reduce cook time by two minutes if you prefer your carne asada closer to medium rare.

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  • 1 cup long grain rice
  • 1 can (8 ounces) Mexican tomato sauce
  • 2 teaspoons tomato bouillon
  • 1 1/2 cups water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, peeled, minced


  • 1/2 large yellow onion, julienned
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1/2 teaspoon kosher salt
  • 2 teaspoons canola oil


  • 1/4 cup lime juice (2 limes)
  • 1/2 cup orange juice
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cloves garlic, peeled, crushed
  • 1/2 red onion, chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1 jalapeno, minced
  • 1 tablespoon chipotle powder
  • 1 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1 1/2 pounds sirloin flap, skirt, or flank steak, cut in two equal halves


  • 2 tablespoons chopped cilantro
  • 1/4 cup sliced green onions
  • Lime wedges
  • Flour tortillas
  • Sour cream or Mexican crema
  • Guacamole
  • Pico de Gallo


  • Deluxe Reversible Rack (Both Layers)
  • Aluminum Foil
  • Large Bowl
  • Step 1

    In a large bowl, prepare the marinade by whisking together all Level 3 ingredients except the steak. Then place the marinade and steak in a large resealable plastic bag.

  • Step 2

    Massage the outside of the bag to work the marinade over all parts of the steak, then place the bag in the refrigerator for at least 2 hours and up to 24 hours.

  • Step 3

    When the steak is marinated, place all Level 1 ingredients in the pot and stir to combine.

  • Step 4

    Place the bottom layer of the Deluxe Reversible Rack in the lower position, then cover it with aluminum foil and place it in the pot. Use a knife to poke holes in the foil to allow moisture from the peppers to release.

  • Step 5

    Place all Level 2 ingredients in a large bowl and toss to combine, then place on the foil in the pot.

  • Step 6

    Slide the Deluxe Layer through the lower layer’s handles. Remove steak from marinade and place on the Deluxe Layer.

  • Step 7

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set the timer for 10 minutes. Press Start/Stop to begin cooking. (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

  • Step 8

    When cooking is complete, carefully remove the rack layers. Fluff the rice and top with cilantro. Let the steak rest for 10 minutes before cutting into 1/4-inch slices.

  • Step 9

    Serve rice with steak over onions and peppers topped with green onions. Serve with lime wedges, flour tortillas, sour cream or Mexican crema, guacamole, and Pico de Gallo.