Elk carne asada steak bowls: A tantalizing blend of grilled marinated elk steak, vibrant veggies, zesty salsa, and creamy avocado sauce, all harmonizing in a single bowl. If you're looking to mix up your Taco Tuesday, give this carne asada bowl a try!
Why You'll Love This Recipe:
Fresh Flavors: These burrito bowls burst with bright flavors, colors, and textures. You'll love how fresh this recipe is!
Customizable: Once you have your marinated and grilled carne asada (which can be made with any steak), you can customize all the other ingredients to your liking. The toppings and even the rice can be traded out for your favorite burrito toppings and grains.
Ingredient Notes:
- Elk Steak: This recipe uses the false backstrap from an elk but any flat steak cut will work. Flank steak, skirt steak, and flat iron steak are great choices. You can also take other steaks and tenderize them into thinner, flat pieces.
- Jicama Mango Salsa: This recipe uses a fresh jicama mango salsa but you can use any salsa you prefer.
- Cilantro Lime Rice: White rice or brown rice can be used for the cilantro lime rice. Or you can trade it out for your favorite grain.
- See below for more recipe variations!
Equipment Notes:
- Pellet Grill: This recipe uses a pellet grill but you can use any outdoor grill you prefer.
- Instant Pot: Instant Pots are great for cooking rice evenly, but you can use your preferred rice cooking method as well.
- Mini Food Processor: A mini food processor is the perfect size for making small batches of avocado crema. But, you can use a regular food processor or blender instead.
Step by Step Instructions:
How To Make Elk Carne Asada:
This carne asada recipe is versatile and can be used for lots of dishes like these elk fajitas. The marinade is packed with flavor and makes the elk steak shine in these delicious burrito bowls!
Pro Tip: 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!
How To Make Cilantro Lime Rice:
Adding a few simple ingredients to plain rice adds so much flavor to this dish! You can trade out the rice for your favorite grain and still add the delicious cilantro-lime mixture.
Step 1: 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.
Step 2: Combine the remaining 3 teaspoon (1 Tbsp) of olive oil, lime zest, lime juice, and cilantro in a small bowl. Stir to combine.
Step 3: When the rice is done cooking, pour the cilantro lime mixture over the rice.
Step 4: Fluff with a spoon until the ingredients are well combined.
Pro Tip: Cooking rice in an Instant Pot or rice cooker ensures your rice turns out perfect every time!
How To Make Avocado Crema:
Avocado crema is a fun twist on traditional sour cream or crema. It adds a vibrant green color and tasty creaminess to these burrito bowls.
Pro Tip: Make sure your avocado is ripe but not browned to make smooth, vibrant green crema.
How To Make Pickled Cabbage:
Pickled cabbage adds a delicious crunch and bright flavor to this dish. It's great on other dishes like venison bulgogi tacos too! Looking for more ways to use red cabbage? Try some red cabbage sauerkraut!
Pro Tip: Pickled cabbage lasts in the fridge for up to 2 weeks. Keep a jar on hand to add to lots of delicious meals!
Recipe Variations:
The best part about these bowls is that you can customize them however you want with your favorite toppings! See below for some ideas on how to change up the ingredients.
- 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)
- Add some extra spice with pickled jalapeños!
Recipe FAQ's:
Carne asada makes a great base for tacos, burritos, fajitas, and burrito bowls. It goes great with sides like cilantro lime rice and fajita veggies.
Flat cuts of meat like flank steak, hanger steak, and flat iron steak are great for carne asada because they cook quickly and are easy to slice into thin strips.
Carne asada can be cooked however you typically prefer your steak. It can be cooked from medium-rare to well done if that's what you prefer.
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Thank you!
Annie
Recipe:
Elk Carne Asada Burrito Bowls
Equipment
- Instant Pot optional, for cooking rice
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 jalapeños, 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)
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