Elk Sirloin Tacos With Pickled Jalapeños

Name: Elk Sirloin Tacos With Pickled Jalapeños
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ piece Elk (2 inches Elk Sirloin cuts (½ thick)); 1 piece Yellow Onion (1 onion); 1 piece Tomato (1 tomato); 4 pieces Jalapeño Pepper (4 pickled jalapeño peppers); 1 piece Avocado (1 avocado smashed); 0 pieces Corn Tortilla (Corn tortillas); 0 pieces Mexican Cheese (Shredded Mexican cheese); 0 pieces Cabbage (Shredded cabbage or lettuce); 0 pieces Salsa (Salsa); 1 tsp Table Salt (1 teaspoon salt); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Green chili pepper (1/2 teaspoon ground chipotle Chile pepper); 1 tbsp Cumin Powder (1 tablespoon ground cumin); ¼ tsp Red Bell Pepper (1/4 teaspoon red peppers)

30 minMexican

Servings4

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Gluten Free

Steps

1In a small bowl add all spices and blend together.
2Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.
3Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeo peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.
4Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm. Top shells with a bit of cheese while in the oven.
5Be sure before putting the meat on the grille that you get your cast iron grill good and hot.
6Place meat on grill and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grill marks.
7Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.