Elk Skirt Steak Tacos with Sweet and Sour Apple Salsa

Move over, beef tacos! Elk Skirt Steak Tacos will be your new favorite fall dinner. These delicious tacos are topped with a sweet and sour apple salsa that will have your taste buds singing for joy. So fire up the grill or campfire and get ready to enjoy some of the best tacos you’ve ever had.

I tend to think of tacos as a fresh summer lunch, but this recipe has a decidedly autumn flare featuring two fall staples: elk and apples.

In most of the West, elk hunting season is in the month of September. By late October, most hunters I know have either stored meat in the freezer or are working their way through less popular cuts like skirt steak.

A skirt steak is a lean cut of meat found below the rib of the elk. It has a more fibrous but less dense structure than the more commonly used flank steak. As this cut can be tough, it is best to marinate to break down the connective tissue. Then, cook your meat over high heat for a short time. Overcooked skirt steak will become chewy almost to the point of being inedible, so please don’t go anything over medium-rare.

How to Make Elk Skirt Steak Tacos with Sweet and Sour Apple Salsa

1. Mix together the ingredients for the marinade.
2. Add Elk and marinate skirt steak for 6-8 hours.
3. Thirty minutes before cooking, start your grill or campfire.
4. Dice apples, onion, jalapeno, and cilantro and mix with lime juice to make salsa.
5. Sear steak on the grill for 5-8 minutes per side.
6. While the steak cooks, warm tortillas on the opposite side of the grill.
7. Assemble tacos with elk and apple salsa. Top with a small dollop of sour cream.

But what sets this dish apart from other tacos isn’t just the flavorful elk meat, but also the sweet and sour apple salsa.

Apples are not a common choice for salsa, but after you pick some fresh from the orchard in the fall, there is no better way to enjoy this fruit!

Best U-Pick Apple Orchards in the West

• Kiyokawa Family Orchards // Parkdale, OR: At the base of beautiful Mt Hood, you’ll find this orchard with over 150 varieties of apples and pears. They also sell jams and jellies that are magical.
  
  
• Johnson Orchard // Yakima, WA: In business since 1904, this Yakima-based orchard has an onsite bakeshop serving delicious treats.
  
  
• Stutzman Ranch // Wenatchee, WA: The spot in the apple capital of the world to pick Gala, Fuji, and Yellow Delicious apples.

For the salsa, I recommend Granny Smith apples for their tart flavor, which balances nicely with the sweetness from the agave and the heat from the jalapeno. Use this salsa on these elk tacos, as a topping on bratwurst or chicken, or simply as a dip for your favorite chip.

Like these Elk Skirt Steak Tacos with Sweet and Sour Apple Salsa? Looking for more great venison and elk recipes? Interested in the health benefits? Read up more here or check out some of my other favorite game recipes, like Juicy Elk Burger with Bacon or Venison Eggs Benedict with Adobo Hollandaise Sauce.

4.84 from 6 votes

Elk Skirt Steak Tacos with Sweet and Sour Apple Salsa

Servings 6 people

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Marinating Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Ingredients

For the Elk…

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 4 cloves garlic minced
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp cumin
• 1 1/2 lbs elk skirt steak

For the Salsa…

• 1/2 cup lime juice
• 2 granny smith apples minced
• 2 jalapeno peppers seeded and minced
• 1/2 onion minced
• 1/4 cup cilantro chopped
• 1 tbsp agave or honey
• salt

Misc…

• 8 corn tortillas
• sour cream

Instructions

• Make the marinade by combining olive oil, lime juice, orange juice, soy sauce, garlic, cayenne pepper, paprika, and cumin.
• Marinate the elk for 3 hours.
• While the elk is marinating, start a campfire or barbeque and make salsa. To make the salsa, combine all ingredients. Let sit for at least 10 minutes to let the flavors combine. Season with salt and peper.
• On a hot grate over the fire, sear meat for 5-8 minutes per side, depending on the thickness of the cut and the heat of the fire. Let rest for 5-10 minutes. While the meat rests, heat the tortillas.
• Slice meat into small chunks. Fill tortillas with elk. Top with salsa and a dollop of sour cream.

Course: Main Course

Cuisine: American, Fusion, Mexican

Keyword: Barbeque, Campfire

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