Ingredients: 2 inches Elk Sirloin cuts (½ thick),1 onion,1 tomato,4 pickled jalapeño peppers,1 avocado smashed,Corn tortillas,Corn tortillas,Shredded Mexican cheese,Shredded cabbage or lettuce,Salsa,1 teaspoon salt,1 teaspoon garlic powder,1/2 teaspoon ground chipotle Chile pepper,1 tablespoon ground cumin,1/4 teaspoon red peppers
Instructions:
- 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.
- Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeo peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.
- Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm. Top shells with a bit of cheese while in the oven.
- Be sure before putting the meat on the grille that you get your cast iron grill good and hot.
- Place meat on grill 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 grill marks.
- Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.
