Carne Asada Elk Tacos

Easy, fun and festive recipe from Nevada Foodies. Check out this recipe and many others at https://nevadafoodies.com/carne-asada-elk-tacos/

Festive and flavorful, carne asada is a straightforward dish of thinly sliced grilled meat, served as a main entree or combined into other dishes like burritos or my favorite – Carne Asada Elk Tacos. While the flank steak or skirt steak are popular choice cuts for grilling, I’ve found sirloin steak and other protein packed pieces are just as tender and delicious.

Now some might simply season the meat with salt and pepper before hitting the grill; however, I prefer to give the meat a bath in a blend of aromatic citrus, spices, garlic and olive oil. Left alone to soak for an hour or longer will allow the meat to take on bright and distinct flavors of the marinade.

When ready, get the grill as hot as you can whether it be a charcoal or gas grill. You want to hear a sizzle when the meat hits the grates. Sear both sides of the steak and remove when done. Let the meat rest before slicing against the grain as thinly as you prefer. Serve the grilled elk carne asada in warm tortillas with fresh pico de gallo salsa, lime wedges, sliced avocado, radishes and crumbled cotija cheese.

Prep Time: 1 hour 30 min
Cook Time: 20 min
Serves: 4

Ingredients

Elk Flank or Sirloin cut into 1/2" steaks · 1 1/2 pound
Corn Tortillas · 8
Avocado, sliced · 1
Limes, quartered · 2
Radishes, sliced · 4
Cotija Cheese, Crumbled · 4 ounces
·
FOR THE MARINADE ·
Limes, juiced · 2
Large Orange · 1
Galic, minced · 2 cloves
Extra Virgin Olive Oil · 1/2 cup
Cumin, ground · 2 teaspoons
Ancho Chile Powder · 1 teaspoon
Kosher Salt · 1 teaspoon
·
FOR THE SALSA ·
Plum Tomatoes, chopped · 4
Small Red Onion, chopped · 1
Serrano Chile, chopped · 1
Cilantro, chopped · 1/2 cup
Lime, juiced · 1
Garlic, minced · 2 cloves
Olive Oil · 1/4 cup
White Wine Vinegar · 1 tablespoon
Kosher Salt · 1 teaspoon

Instructions

In a bowl, stir the marinade ingredients together until blended. Add the steak(s) to a deep dish and pour the marinade over the meat making sure everything is coated. Cover with plastic wrap and refrigerate for 1-4 hours.
While the meat is marinating, chop the plum tomatoes, red onion, serrano chile and cilantro. Add the salsa ingredients to a bowl and combine with minced garlic, olive oil, vinegar, lime juice and salt. Cover and refrigerate.
Preheat an outdoor grill to high heat. Remove the steak from the refrigerator and dispose of the marinade. Grill the elk flank steak for 5 to 6 minutes per side, turning once. If grilling the elk sirloin steaks, grill for 3 to 4 minutes per side, turning once. Remove the steak and let rest for 5 to 10 minutes. Thinly slice the steak against the grain and on a bias for extra tenderness. Season with a pinch of salt.
Warm the tortillas on the grill or in a skillet.
Serve the Elk Carne Asada in tortillas with salsa, lime wedges, sliced avocado, radish and crumbled cotija cheese.