Elk Sirloin Tacos With Pickled Jalapeños

• elk sirloin cuts0.5
• onion1
• tomato1
• pickled jalapeño peppers4
• avocado1
• corn tortillas4 servings
• mexican cheese4 servings
• cabbage4 servings
• salsa4 servings
• salt1 teaspoon
• garlic powder1 teaspoon
• ground chipotle chile pepper0.5 teaspoon
• ground cumin1 tablespoon
• peppers0.25 teaspoon

Instructions

1. 1

   In a small bowl add all spices and blend together.

2. 2

   Place sirloin cuts on a cutting board and season with dry rub on both sides.

3. 3

   If you have time, I recommend letting the meat sit and marinade at room temperature before cooking.

4. 4

   I often suggest 30 minutes.

5. 5

   Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeo peppers.

6. 6

   Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.

7. 7

   Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm.

8. 8

   Top shells with a bit of cheese while in the oven.

9. 9

   Be sure before putting the meat on the grille that you get your cast iron grill good and hot.

10. 10

    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.

11. 11

    This will give you great criss-cross grill marks.

12. 12

    Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.