Festive, flavorful, and easy to prepare, carne asada elk tacos are a delicious way to enjoy wild game. Thinly sliced, marinated elk steak is grilled to perfection and served in warm tortillas with fresh pico de gallo, lime wedges, sliced avocado, radishes, and crumbled cotija cheese—a taco experience that’s both
Carne asada is a classic Mexican dish featuring thinly sliced, grilled meat, enjoyed as a main entrée or layered into burritos, tacos, and bowls. While flank steak or skirt steak are traditional choices, I prefer elk sirloin or other protein-packed cuts—tender, flavorful, and ideal for grilling.
For maximum flavor, the meat is marinated in a bright, aromatic mix of citrus juice, spices, garlic, and olive oil. Letting the elk soak for an hour or more allows the marinade to infuse every bite. When ready, preheat your grill (charcoal or gas) until very hot—listen for the sizzle when the meat hits the grates. Sear both sides, remove, and let the meat rest briefly before slicing thinly against the grain.
Assemble your tacos with the juicy, grilled elk, warm tortillas, and fresh toppings like pico de gallo, lime wedges, avocado, radishes, and cotija cheese. These carne asada elk tacos are festive, crowd-pleasing, and packed with the bright, layered flavors that make wild game shine.
Explore More Ways to Cook Elk
Elk is an incredibly versatile wild game protein, and there are countless ways to enjoy it beyond any single dish. From hearty, comforting meals to quick weeknight dinners or elegant, special-occasion recipes, elk can be transformed into a wide variety of flavorful creations. Exploring different elk recipes is a great way to showcase its rich, natural taste while keeping your meals exciting and satisfying for family and friends.
You can use 1 – 1 ½ pounds elk flank or 1 – 1 ½ pounds elk sirloin cut into ½” thick steaks for this recipe.
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.
Ingredients
- 1 1/2 lbs elk flank or 1 – 1 ½ pounds elk sirloin cut into ½” thick steaks
- 8 corn or flour tortillas
- 1 avocado, sliced
- 2 limes, quartered
- 4 radishes, sliced
- cotija cheese, crumbled
Marinade
- 1 large orange, juiced
- 2 limes, juiced
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp ancho chile powder
- 1 tsp kosher salt
Tomato Salsa
- 4 plum tomatoes, chopped
- 1 small red onion, chopped
- 1 serrano chile, chopped
- 1/2 cup cilantro, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- 1 tsp white vinegar
- 1 tsp kosher salt
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.
If you enjoy bold, flavorful wild game meals like these carne asada elk tacos, my Wild Game Cuisine Cookbook has dozens of recipes featuring elk, venison, antelope, and more. From weeknight dinners to festive gatherings, each dish highlights the natural flavor of wild game while bringing families and friends together—because every meal tells a story.