A simple citrus marinated elk loin seared on a griddle and served with sweet onions, salsa rice, sour cream, queso fresco cheese, cilantro and green onion in a warm corn tortilla.
Usually a traditional Carne Asada is made from thin marinated cuts of steak so you can always flatten your cuts with a meat mallet. I decided to sear the elk loin and then slice and finish with a pinch of kosher salt.
If you prefer a milder infused citrus flavor try omitting one of the two limes.
Serves 4-6
Ingredients
- 2 lbs elk loin
- 2 cups orange juice
- Juice from 2 limes
- 1 tablespoon cumin powder
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1/2 can light beer
- 1 large onion thinly sliced
- 1 tablespoon butter
- 8-12 corn tortillas
Optional Toppings
- Queso fresco cheese
- Green onion
- Cilantro
- Sour cream
- Jalapenos
Directions
Mix orange juice, lime juice, beer, cumin powder, garlic powder and chili powder in a large bowl. Place meat into a large gallon size Ziploc storage bag and pour marinade into bag. Seal tightly removing all air and refrigerate for 24 hours. Heat a large griddle so the surface gets nice and hot. Remove the elk loin from the marinade and sear on hot griddle for about 4-5 minutes. Turn and continue to sear on all sides until the internal temperature reaches roughly 130 degrees. Remove and let rest 10 minutes before thinly slicing and finishing with a pinch of salt.
Salsa Rice (optional)
- 1 cup rice
- 10.5 oz chicken broth
- 2 cups Pace Picante Salsa
- 1 teaspoon cumin powder
Add chicken broth or water into a large saucepan over medium-high heat and bring to a boil. Once the broth begins to boil, reduce heat to low and add rice, salsa and cumin powder. Cover tightly with a lid and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
Every recipe I have tried of yours is delicious. I made this tonight and the only thing I changed was I took the jalapeño and cleaned out all of the seeds and white membrane and sautéed them with the onions. The rice turned out perfect. I had beef stock open so I used it instead of chicken. Too bad I was out of pellets for the grill otherwise the steaks would have been grilled.
Thank you for the ideas