Elk Carne Asada Burrito Bowls
User Reviews
5.0
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
708 kcal
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Course
Main Course
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Cuisine
Mexican
Elk Carne Asada Burrito Bowls
A tantalizing blend of grilled marinated elk steak, vibrant veggies, zesty salsa, and creamy avocado sauce, all harmonizing in a single bowl.
Ingredients
Elk Carne Asada:
- 1 lb elk steak (flat cut preferred - false backstrap, flat iron, flank, etc.)
- 2 limes, zested and juiced
- 1 orange, juiced
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- ¼ cup cilantro, finely chopped
- 5 garlic cloves, minced
- 2 jalapenos, finely chopped
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
Pickled Red Cabbage:
- 2 cups red cabbage, thinly sliced
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Avocado Crema:
- 1 ripe medium avocado
- ¼ cup sour cream or plain yogurt
- 3 tablespoon fresh lime juice
- 2 tablespoon cilantro, roughly chopped
- ½ garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cilantro Lime Rice:
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- 5 teaspoon olive oil, divided
- 3 tablespoon fresh lime juice
- 1 tablespoon fresh lime zest
- ⅓ cup cilantro, finely chopped
Other Ingredients:
- 1 cup seasoned black beans, heated (canned)
- 1 cup jicama mango salsa (or other fresh salsa)
- ½ cup Queso fresco, crumbled
- 4 Lime wedges
Instructions
Elk Carne Asada:
- Mix together all marinade ingredients in a glass container. Add in meat. Marinate for 2 hours before cooking. Don't marinate for longer than 2 hours or meat will become tough and mealy.
- After the cold bowl components below are prepped, grill the steak while the rice is cooking.
- Preheat grill to 350°F.
- Place steak on grill and cook for 6-8 minutes or until grill marks are seen. Flip and cook an additional 6-8 minutes or until internal temperature reaches 120°F for medium rare. Let rest for 10 minutes before slicing.
Pickled Cabbage:
- Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and the mixture is simmering.
- Pack the cabbage into a pint-sized glass jar.
- Pour the vinegar mixture over the cabbage. Let cool at room temperature for 30 minutes. Place the lid on the jar and refrigerate for at least 2 hours before serving.
- Pickled cabbage will last in the fridge for up to 2 weeks.
Avocado Crema:
- Place all ingredients in a mini food processor or blender. Blend until smooth.
- Store in a zippered bag with all the air squeezed out or in a sealable container with plastic wrap sitting on the surface of the sauce to keep it from browning.
- Refrigerate until ready to use. The sauce will keep for up to 3 days in the fridge.
Cilantro Lime Rice:
- Add rice, water, and 2 teaspoon olive oil to the Instant Pot or medium saucepan. Cook the rice using the rice function on the Instant Pot or according to the stovetop package directions.
- Combine the remaining 3 teaspoon (1 Tbsp) of olive oil, lime zest, lime juice, and cilantro in a small bowl. Stir to combine.
- When the rice is done cooking, pour the cilantro lime mixture over the rice. Fluff with a spoon until the ingredients are well combined.
Assembly:
- Add rice to the bottom of each bowl. Top with slices of steak. Arrange pickled cabbage, black beans, salsa, and queso fresco around the steak. Drizzle with avocado crema and serve with a lime wedge, if desired. Enjoy!
Notes
- This recipe has several components that call for cilantro and lime. (carne asada marinade, cilantro lime rice, avocado crema, jicama salsa, and lime wedges for serving) Cut down on meal prep time by prepping all the cilantro and limes at one time!
Recipe Variations:
Elk Steak: The carne asada marinade works great for any red meat and even white meat and fish too. You can also use any leftover protein you have on hand. Jicama Mango Salsa: Jicama mango salsa adds a delicious brightness to this dish. But you can use other fresh salsas like pico de gallo or your favorite salsa. Cilantro Lime Rice: White rice can be replaced with brown rice, your favorite grain, or no grain at all. Black Beans: I like to use La Costena seasoned black beans for burritos and burrito bowls because they have good flavor without being overly salty. You can use your favorite whole or refried beans or omit the beans entirely. Pickled Cabbage: Pickled cabbage adds a great crunchy element to these bowls. Other crunchy options are shredded green cabbage, shredded lettuce, or other fresh greens. Avocado Crema: Avocado crema drizzled over the top adds a delicious creaminess that ties together all the flavors of this bowl. If you don't have time to make it, you can use plain sour cream or crema. Queso Fresco: Substitutes for queso fresco are cotija cheese, shredded Monterey jack cheese, etc. Looking to add more veggies to your bowl? Try some fajita veggies (grilled bell pepper and red onion)
- Elk Steak: The carne asada marinade works great for any red meat and even white meat and fish too. You can also use any leftover protein you have on hand.
- Jicama Mango Salsa: Jicama mango salsa adds a delicious brightness to this dish. But you can use other fresh salsas like pico de gallo or your favorite salsa.
- Cilantro Lime Rice: White rice can be replaced with brown rice, your favorite grain, or no grain at all.
- Black Beans: I like to use La Costena seasoned black beans for burritos and burrito bowls because they have good flavor without being overly salty. You can use your favorite whole or refried beans or omit the beans entirely.
- Pickled Cabbage: Pickled cabbage adds a great crunchy element to these bowls. Other crunchy options are shredded green cabbage, shredded lettuce, or other fresh greens.
- Avocado Crema: Avocado crema drizzled over the top adds a delicious creaminess that ties together all the flavors of this bowl. If you don't have time to make it, you can use plain sour cream or crema.
- Queso Fresco: Substitutes for queso fresco are cotija cheese, shredded Monterey jack cheese, etc.
- Looking to add more veggies to your bowl? Try some fajita veggies (grilled bell pepper and red onion)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 82g | 27% |
| Protein | 39g | 78% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 841mg | 35% |
| Potassium | 1058mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 185mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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