Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette Recipe

Name: Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh domestic elk rib-eye; 1 minced fresh jalapeno pepper; 1 dozen fresh corn tortillas; 1 tablespoon good olive oil, plus more for drizzling; 1/2 teaspoon fresh lemon juice; Kosher salt and fresh ground pepper; 1/4 cup freshly grated dry Mexican cheese; 2 tablespoons good olive oil; 1/2 fresh lemon, juiced; 2 dashes green hot sauce (recommended: Tabasco); 1/2 teaspoon finely chopped jalapeno; Kosher salt and fresh ground pepper; 1 1/4 pounds baby arugula

Servings: persons

1 pound fresh domestic elk rib-eye
1 minced fresh jalapeno pepper
1 dozen fresh corn tortillas
1 tablespoon good olive oil, plus more for drizzling
1/2 teaspoon fresh lemon juice
Kosher salt and fresh ground pepper
1/4 cup freshly grated dry Mexican cheese
2 tablespoons good olive oil
1/2 fresh lemon, juiced
2 dashes green hot sauce (recommended: Tabasco)
1/2 teaspoon finely chopped jalapeno
Kosher salt and fresh ground pepper
1 1/4 pounds baby arugula

1
Chill the rib-eye in the freezer for 10 minutes to make it easier to slice.
2
Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor).
3
Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often.
4
You want them crisp and with grill marks.
5
Mix your vinaigrette using a whisk in a small metal bowl.
6
Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter.
7
Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice.
8
Season with salt and pepper and garnish with the cheese.
9
Break up the grilled tortillas by hand and use the pieces to enjoy the elk.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh domestic elk rib-eye, 1 minced fresh jalapeno pepper, 1 dozen fresh corn tortillas, 1 tablespoon good olive oil, plus more for drizzling, and more.

Yes, Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

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