Ingredients:
1# Elk Steak
1 Tbs. Chili Powder or Southwest spice blend
Salt and Pepper to taste
8 Crisp Corn Tortillas
1 head – heart of Romaine, sliced 1/8” thin
8 oz. Warm Chili Beans
2 oz. Queso Fresco, crumbled cheese
Olive Oil
½ Cup Cherry Tomato, cut in half
½ Cup Sweet Corn Kernels
¼ Cup diced Yellow Onion
¼ Cup diced Jalapeno peppers
1 Cup Dandelion Greens
Wood Sorel for garnish
Directions:
Start by seasoning elk steak with spice blend, both sides
Pre-heat cast iron pan to medium high. Place approx. 1 Tbsp of olive oil and seasoned elk steak to pan. Sear to a dark golden brown on both sides. Continue to cook until internal Temperature 135 degrees. Remove from heat and let elk steak rest on carving board for 5-10 minutes before slicing.
Return pan to heat and add an additional 1 Tbsp olive oil. Add tomatoes, sweet corn, onions, jalapenos and dandelion greens. Sauté over medium heat until soft. Remove pan from heat.
To assemble place a bed of sliced romaine on plate. Top with 1 crisp corn tortilla.
Place chili beans on tortilla and sprinkle with queso fresco. Top with second crisp tortilla.
Slice elk steak thin and fan on top of second corn tortilla. Spoon warm sauté of corn, tomato, jalapeno on top of elk and garnish with wild sorel.
Enjoy. Serves 4