Elk Carne Asada Burrito Bowls

Ingredients

• 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 tbsp red wine vinegar
• ¼ cup cilantro, finely chopped
• 5 garlic cloves, minced
• 2 jalapeños, finely chopped
• 2 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups red cabbage, thinly sliced
• ½ cup white vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt
• 1 ripe medium avocado
• ¼ cup sour cream or plain yogurt
• 3 tbsp fresh lime juice
• 2 tbsp cilantro, roughly chopped
• ½ garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper
• 1 ½ cups jasmine rice
• 2 ¼ cups water
• 5 tsp olive oil, divided
• 3 tbsp fresh lime juice
• 1 tbsp fresh lime zest
• ⅓ cup cilantro, finely chopped
• 1 cup seasoned black beans, heated (canned)
• 1 cup jicama mango salsa (or other fresh salsa)
• ½ cup queso fresco, crumbled
• 4 lime wedges

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