Elk Sirloin Tacos With Pickled Jalapeños
I have too many ingredients left in the refrigerator that just scream to me to keep making tacos with different ingredients. The dry rub is essentially the same, but what makes these tacos different each time is what you put on them. You just can’t make this taste bad!
Total Steps
5
Ingredients
16
Tools Needed
4
Ingredients
- 1/2 teaspoon ground chipotle chile pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- salsa
- shredded cabbage(optional)
- shredded lettuce(optional)
- shredded Mexican cheese
- corn tortillas
- 1 avocado
- 1 tomato
- 4 peppers pickled jalapeño
- 1 onion
- 2 pieces Elk Sirloin cuts (½ thick)
- 1 tablespoon ground cumin
- 1/4 teaspoon red pepper flakes
- lime juice
Instructions
Step 1
In a small bowl, combine the ground chipotle chile pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 tablespoon ground cumin, and 1/4 teaspoon red pepper flakes for the dry rub. Place sirloin cuts on a cutting board and season generously with the dry rub on both sides. If time permits, let the meat marinate at room temperature for 30 minutes before cooking.
Step 2
Set the seasoned meat aside. Chop the onions, tomatoes, and pickled jalapeño peppers. In a separate small bowl, mash the avocado, then stir in a splash of lime juice, garlic powder, and salt to make the guacamole.
Step 3
Once the taco condiments are prepared, cook the corn tortillas. Place them in a 250°F oven to keep warm, topping them with a bit of shredded Mexican cheese while in the oven.
Step 4
Ensure your cast iron grill is preheated and very hot. Place the sirloin cuts on the grill and cook for 3-4 minutes per side. For criss-cross grill marks, turn the meat diagonally halfway through cooking on each side.
Step 5
Remove the cooked meat from the grill immediately and let it rest for a few minutes. Then, slice it into 1/4-inch pieces across the grain.