Spicy Dry Rub Elk Tacos

15 ingredients
4 steps

Ingredients

  • 2 elk steaks
  • 1 onion
  • 1 tomatoes
  • 1 avocado
  • 1 lime
  • 1 yellow sweet bell pepper
  • 1 red sweet bell pepper
  • 6 corn tortillas
  • 1 cup cabbage
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 tablespoon ground cumin

Directions

  1. 1
    In a small bowl add all spices and blend together. Place 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.
  2. 2
    Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm.
  3. 3
    Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille 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 grille marks.
  4. 4
    Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

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