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.

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.

Carne Asada Elk Tacos

Carne asada is a simple dish of marinated grilled meat sliced and served up as the main dish or as an ingredient in other dishes. Typically made with flank steak or skirt steak, but you can also substitute other cuts such as elk sirloin steak.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: American

Keyword: carne asada, elk carne asada tacos, Elk Recipes, elk tacos

Servings: 4

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.

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Carne Asada Elk Tacos – Absolutely Delicious