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!
- 2 Elk Sirloin cuts (1/2 in thick)
- 1 onion
- 1 tomato
- 4 pickled jalapeño peppers
- 1 avocado smashed
- Corn tortillas
- Shredded Mexican cheese
- Shredded cabbage or lettuce
DRY RUB MIXTURE
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground chipotle Chile pepper
- 1 tablespoon ground cumin
- 1/4 teaspoon red peppers
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) Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeño peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.
3) 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.
4) 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.
5) Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.