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.
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.