Elk Carpaccio with Grilled Corn Tortillas and Arugu

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions