Tangy Elk Satay Tacos – Perfect Taco Tuesday
I’m always experimenting with game meat, tweaking textures, flavors, and cooking techniques to keep things exciting—and these elk satay meat strips are a real winner for tacos!
Thinly sliced elk steak strips are marinated in a bold, tangy sauce made with toasted cumin seeds, coriander seeds, fennel seeds, Dijon mustard, vinegar, oil, and a pinch of salt. Grill the elk quickly for tender, flavorful bites, then serve with charred romaine, sweet red bell peppers, crisp green onions, warm tortillas, and fresh garden-grown condiments.
The result? Tender, tangy, and absolutely irresistible. Bonus: this recipe works perfectly with venison or antelope, too!
Heat a dry skillet over medium-low heat. Add coriander, cumin, and fennel seeds and toast for 3–4 minutes until fragrant. Remove from heat and grind the toasted spices.
In a bowl, whisk together Dijon mustard, white vinegar, olive oil, kosher salt, and the toasted spices.
Slice the elk against the grain into 1/4-inch strips. Place in a bowl or plate and pour the marinade over the meat. Cover and refrigerate for 1 hour or overnight.
Drizzle romaine halves, bell peppers, and green onions with olive oil and sprinkle with kosher salt.
Thread elk strips onto wooden or metal skewers.
Heat an outdoor grill to high. Grill elk skewers for 2–3 minutes per side until just cooked through. Grill vegetables until slightly charred.
Heat flour tortillas on the grill for a few seconds until warm.
Serve elk satay strips with chopped grilled vegetables in warm tortillas. Top with diced tomatoes, avocado, sour cream, or your favorite condiments.
Tips for Tangy Elk Satay
- Best cuts of elk: Lean, tender cuts like top round, bottom round, or backstrap work best for satay. They slice easily, cook quickly, and stay juicy on the grill.
- Keep it cold: Chill the elk and the marinade before grilling to help the meat stay tender and absorb maximum flavor.
- Don’t overcook: Elk is very lean, so sear or grill just until cooked through. Overcooking can make it tough.
- Slice against the grain: Cutting against the grain ensures each strip is tender and easy to chew.
- Marinate for flavor: For the best taste, marinate for at least an hour or overnight. The longer it marinates, the more flavorful the meat.
- Customize vegetables: Romaine, bell peppers, and green onions are classic, but you can also add zucchini, mushrooms, or cherry tomatoes for variety.
- Serve immediately: Serve the elk satay with warm tortillas and toppings like avocado, diced tomatoes, or a squeeze of lime for the freshest flavor.
More Elk Satay Recipes to Try
If you love this tangy elk satay, you’ll definitely want to check out my other elk satay creations. Try Grilled Sweet Elk Satay Skewers for a touch of honeyed flavor or Elk Satay with Soy Marinade and Jasmine Rice for an Asian-inspired twist. Both are packed with flavor and perfect for entertaining or a special weeknight dinner.
Grilled Elk Satay
Ingredients
- 1 - 1.5 lbs boneless elk, sliced into 1/4 inch slices
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp Dijon mustard
- 2 tsp white vinegar
- 1/2 cup olive oil
- 1/4 tsp kosher salt
- 8 flour tortillas
- 8 wooden or metal skewers
Grilled Side Vegetables
- 2-3 romaine hearts, halved
- 2 red bell peppers, seeds removed and halved
- 6-8 green onions
- olive oil
- kosher salt
Instructions
- Heat a dry skillet over medium-low heat. Add coriander, cumin, and fennel seeds and toast for 3–4 minutes until fragrant. Remove from heat and grind the toasted spices.
- In a bowl, whisk together Dijon mustard, white vinegar, olive oil, kosher salt, and the toasted spices.
- Slice the elk against the grain into 1/4-inch strips. Place in a bowl or plate and pour the marinade over the meat. Cover and refrigerate for 1 hour or overnight.
- Drizzle romaine halves, bell peppers, and green onions with olive oil and sprinkle with kosher salt.
- Thread elk strips onto wooden or metal skewers.
- Heat an outdoor grill to high. Grill elk skewers for 2–3 minutes per side until just cooked through. Grill vegetables until slightly charred.
- Heat flour tortillas on the grill for a few seconds until warm.
- Serve elk satay strips with chopped grilled vegetables in warm tortillas. Top with diced tomatoes, avocado, sour cream, or your favorite condiments.
Notes
- Best cuts of elk: Lean, tender cuts like top round, bottom round, or backstrap work best for satay. They slice easily, cook quickly, and stay juicy on the grill.
- Keep it cold: Chill the elk and the marinade before grilling to help the meat stay tender and absorb maximum flavor.
- Don’t overcook: Elk is very lean, so sear or grill just until cooked through. Overcooking can make it tough.
- Slice against the grain: Cutting against the grain ensures each strip is tender and easy to chew.
- Marinate for flavor: For the best taste, marinate for at least an hour or overnight. The longer it marinates, the more flavorful the meat.
- Customize vegetables: Romaine, bell peppers, and green onions are classic, but you can also add zucchini, mushrooms, or cherry tomatoes for variety.
- Serve immediately: Serve the elk satay with warm tortillas and toppings like avocado, diced tomatoes, or a squeeze of lime for the freshest flavor.
Follow NevadaFoodies for Weekly Wild Game Inspiration
For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.