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    Peak to Plate » Recipes » Elk

    Elk Carne Asada Burrito Bowls

    Published: Aug 21, 2023 by Annie Weisz · This post may contain affiliate links.

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    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 dish a try!

    elk carne asada burrito bowl up close.
    Jump to:
    • Why You'll Love This Recipe:
    • Ingredient Notes:
    • Equipment Notes:
    • Step by Step Instructions:
    • How To Make Elk Carne Asada:
    • How To Make Pickled Cabbage:
    • Recipe Variations:
    • Recipe FAQ's:
    • Other Recipes You'll Love:
    • Recipe:
    • Elk Carne Asada Burrito Bowls

    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 carne asada burrito bowl ingredients with labels.
    • 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.
    grilling elk carne asada on pellet grill.

    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!

    pouring olive oil into fajita marinade.
    Add all marinade ingredients (lime zest and juice, orange juice, olive oil, red wine vinegar, cilantro, garlic, jalapeños, salt, cumin, and chili powder) to an airtight container (I prefer glass) or a zippered bag.
    mixing fajita marinade with whisk.
    Mix all marinade ingredients together.
    adding meat to fajita marinade.
    Place the steak into the marinade.
    coating meat in fajita marinade.
    Make sure you coat the whole piece of meat in the marinade. You can scoop some of it up to cover the top. Cover and refrigerate for 2 hours or less.
    grilling elk carne asada on pellet grill.
    Grill at 350°F for 6-8 minutes per side or until internal temperature reaches 120°F for medium-rare.
    sliced elk carne asada on wood board.
    Place steak on a cutting board and let rest for 10 minutes. Slice into thin strips against the grain.

    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.

    rice with water and oil in instant pot.

    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.

    lime juice and cilantro in glass bowl.

    Combine the remaining 3 teaspoon (1 Tbsp) of olive oil, lime zest, lime juice, and cilantro in a small bowl. Stir to combine.

    rice in instant pot with cilantro.

    When the rice is done cooking, pour the cilantro lime mixture over the rice.

    stirring cilantro lime rice in instant pot.

    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.

    avocado crema ingredients on wood board.
    Prep ingredients - avocado, cilantro, garlic, sour cream, lime juice, salt, and pepper.
    pouring cilantro into mini food processor.
    Add all ingredients to mini food processor.
    avocado crema in mini food processor.
    Blend until smooth.
    scoop of avocado crema on gold spoon.
    Place in an airtight container and cover with plastic wrap touching the surface of the sauce. Refrigerate until ready to use.

    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!

    removing core from red cabbage quarters.
    Cut cabbage into quarters and remove the core.
    slicing quarters of red cabbage.
    Cut cabbage into thin slices using a knife or food processor.
    hand holding jar with sliced red cabbage.
    Pack sliced cabbage into a glass jar.
    pickling liquid boiling in pot.
    Bring pickling brine to a boil - water, vinegar, salt, and sugar.
    pouring pickling liquid into jar of sliced red cabbage.
    Pour pickling brine over the cabbage in the jar. Let cool at room temperature for 30 minutes.
    close up of pickled red cabbage in glass jar.
    Place the lid on the jar and refrigerate until ready to use.

    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)
    elk carne asada burrito bowl with deer antler.

    Recipe FAQ's:

    What goes well with carne asada?

    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.

    What cuts of meat are best for carne asada?

    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.

    Does carne asada have to be well done?

    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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    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    elk carne asada burrito bowl up close.

    Elk Carne Asada Burrito Bowls

    Annie Weisz
    A tantalizing blend of grilled marinated elk steak, vibrant veggies, zesty salsa, and creamy avocado sauce, all harmonizing in a single bowl.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4
    Calories 708 kcal
    Prevent your screen from going dark

    Equipment

    • pellet grill (or other grill)
    • 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)

    Nutrition

    Calories: 708kcalCarbohydrates: 82gProtein: 39gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 81mgSodium: 841mgPotassium: 1058mgFiber: 10gSugar: 8gVitamin A: 924IUVitamin C: 53mgCalcium: 185mgIron: 6mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

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